Eggplant Sandwich Recipe

This is arguably my favorite sandwich of all time. My picky daughter and meat loving hubby even enjoy these. The creamy eggplant, fresh basil and tomato, and onion roll are a delicious combination. It tastes like summer. When using homegrown or organic eggplant, I peel it in stripes, leaving some of the peel on for added nutrition. Pick smaller eggplant as they become bitter when they get too large.

Eggplant Sandwiches

1 eggplant

1-2 cloves garlic

12 onion rolls

3 tomatoes, sliced

1 bunch fresh basil

12 thin slices provolone cheese

Peel and slice eggplant into 1" slices. Salt both sides of each slice and lay on a plate in between sheets of paper towel. Let sit 2-3 hours. Salting removes bitterness and prevents the eggplant from absorbing too much oil.

Preheat oven to 350. Brush both sides of eggplant with olive oil and lay on a baking sheet. Mince 1-2 cloves of fresh garlic and place some on each slice. Bake 25 min.

On each onion roll, place an eggplant slice, a slice of tomato, some chopped fresh basil, and a slice of provolone cheese. Bake 5 min. till cheese melts.