Wonderful Eggplant Sandwich!

[Guest guest]

This recipe is from " Dock of the Bay " restaurant in Bay St. Louis,

Mississippi. (I hope it's still there after Katrina)I tried this

today and it's wonderful!!!

 

Cathy

 

Ingredients

1 eggplant

Fresh tomato-Thick Slices

Kaiser rolls

Olive oil

Provolone Cheese

Pecan Halves

Onion Poppy Seed salad dressing

Italian bread crumb

1 egg beaten

 

Cut the eggplant into 3/4 " " rounds " from bottom to top and peel

the rounds using the largest rounds. Sprinkle rounds with salt and

let the eggplant " sweat " for 15 to 20 minutes. Rinse and pat dry.

Dip the eggplant rounds in beaten egg and coat with breadcrumbs.

Pour a quarter of an inch of olive oil in a frying pan and heat

until just starting to lightly smoke. Brown side one and then flip

placing a slice of cheese on the round while the other side browns.

As the cheese melts press the pecan halves into the cheese (4-6).

Remove the rounds and drain them on a paper towel. Build the

sandwich with the rest of the ingredients, sliced tomato and

drizzling with the dressing to taste.