Grilled eggplant & tomato sandwiches

    27 mins

    You’ll get heart-protective nutrients in every bite.

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    Serves: 6 

    • 50 g goat's milk cheese, crumbled
    • 1 tablespoon snipped fresh chives
    • ¼ cup (30 g) dry breadcrumbs
    • 2 tablespoons grated parmesan cheese
    • ½ teaspoon dried basil
    • 1 large egg
    • 1 large egg white
    • ¼ teaspoon salt
    • 12 slices peeled eggplant, 6 mm thick
    • 6 thin slices tomato, blotted dry
    • 2 tablespoons olive oil

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Combine goat's milk cheese and chives in a small bowl. Combine breadcrumbs, parmesan and basil in a shallow dish. Beat egg, egg white and salt in a second shallow dish.
    2. Spread about 2 tsp goat's milk cheese mixture onto a slice of eggplant. Top with a tomato slice and an eggplant slice. Make 5 more sandwiches the same way.
    3. Dip each sandwich in egg mixture, then breadcrumb mixture to coat both sides. Place on wax paper.
    4. In large non-stick frying pan over medium-low heat, heat about 1½ tbsp oil. Add sandwiches in a single layer, working in batches, if necessary. Cook until fork-tender and golden brown, 10 to 12 minutes, turning over halfway through cooking. Add more oil as needed if pan becomes dry. Serve warm.

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