Guest guest Posted October 23, 2000 Report Share Posted October 23, 2000 * Exported from MasterCook * Provencal Eggplant and Tomato sandwiches with Garlic Mayo Recipe By :Vegetarian Pleasures, pg 105 Serving Size : 4 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup mayonnaise 1 medium eggplant -- peeled 1/3 cup parmesan cheese 1 teaspoon dijon mustard 2 cloves garlic -- minced 1 french bread loaf 2 medium tomatoes -- sliced Slice eggplant into 1/2 " slices. Soak in water for 1/2 hour and dicard water. Pat slices dry. Preheat the broiler. Using a pastry brush and 1/4 cup of the mayo, brush a thin layer of mayo on both sides of the eggplant slices. Dip the slices in parm cheese to coat. Broil on both sides until brown and tender, or about 10 minutes. Let cool to room temperature. Mix the remaining 1/2 cup mayo with the mustard and garlic. Cut bread lenghtwise and then into 4 sections. Coat insides of bread with gralic mayo and make sandwiches with eggplant and tomatoes NOTES : Eggplant slices can be prepared and broiled up to 24 hours in advance if desired. Quote Link to comment Share on other sites More sharing options...
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