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Provencal Eggplant and Tomato sandwiches with Garlic Mayo

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* 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.

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