Eggplant, Tomato, and Basil...oh my!


Mediterranean Meatless Sandwich

It's back...my favorite summertime sandwich!
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If you love Greek food or fresh herbs, you will love this “fork and knife” sandwich as much as my vegetarian friends. Lose the bread and make these for your next lunch and you’ll be surprised at the delicious blend of flavors!

Ingredients:

¼ to ½ cup all-purpose flour
2 large eggs, beaten
1 cup panko bread crumbs
1 medium eggplant 
        {cut into ½-inch think  
                slices}
½ cup olive oil
kosher or sea salt
2 large tomatoes, sliced
½ cup fresh basil leaves
4 oz. fresh goat cheese    
      {crumbled or sliced into  
          tablespoon pieces}


Place flour, eggs, and panko bread crumbs into separate shallow bowls. Dip each slice of eggplant into flour, then eggs (making sure to to let excess drip off), and then bread crumbs making sure to press them in lightly. Heat oil in a large nonstick skillet over medium-high heat. Cook eggplant slices into 2 to 3 minutes per side and transfer to a paper-towel lined plate (adding more oil to the skillet as necessary).


When eggplant slices are cooked tender to the touch, transfer to a plate and sprinkle hot eggplant with salt. 


Place a piece of goat cheese on a slice of tomato. Layer your sandwich with eggplant, tomato, goat cheese, a piece or two of basil leaves, and top with another eggplant slice.

You can try to eat with your hands, but a knife and fork are much easier. Enjoy!



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