Eggplant Sandwich
this eggplant sandwich will win you over, with great flavors of sun dried tomato and mozzarella cheese, add some balsamic and enjoy
Servings: 3 -4 sandwiches
Ingredients
- 1 eggplant sliced 1/4" thick
- 1 cup sun-dried tomato pieces
- 8 slices mozzarella cheese or two balls of fresh mozzarella
- balsamic creme
- vegetable oil for cooking eggplant
- oregano
- salt and pepper
Instructions
- Heat cast iron skillet on high.
- Brush the eggplant with a little oil.
- Cook eggplant on both sides.
- Heat up the sun-dried tomatoes.
- Heat bread with cheese.
- Assemble the sandwich, and add oregano, salt, and pepper to the eggplant. Add the sun-dried tomatoes to the cheese side of the bread.
- Enjoy!
- If you want to enjoy it cold, you can toast the bread or not, and use fresh mozzarella cheese. Cooking the eggplant ahead of time and having it in the fridge makes it easy to make a quick sandwich.
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