Eggplant and Tomato Sandwiches with Garlic-Thyme Mayo
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| 1 | egg, beaten and mixed with 1 tablespoon water |
| 1 | eggplant, peeled and sliced into 1/4 inch rounds |
| 1/4 cup | grated Parmesan cheese |
| 1/2 cup | mayonnaise |
| 2 clove | garlic, minced |
| 2 tsp | thyme leaves |
| 2 | tomatoes, sliced |
| 1 | loaf French bread, sliced in half lengthwise |
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| Brush the eggplant slices with the egg and dip both sides in Parmesan |
| cheese. Place slices on a sheetpan and place under broiler. Brown both sides, |
| about 5 minutes. Set aside to cool. Mix garlic and thyme into |
| mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato |
| slices on bread. Slice sandwich into 4 sections. |
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| Yield: 4 servings |
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| (ID: 79552) Mirror: rec.food.recipes: Tue, Jan 28, 2003 |