I like this sandwich because it was so easy. I always want to make something for dinner, but sometimes I have trouble because by the time I get home from work I'm already hungry and don't want to wait while I make something that will take an hour. This took at most 20 minutes start to finish, so it was a good weeknight dinner.
Check out other Sandwich Wednesday recipes: Egg Breakfast Wrap, Roasted Vegetable Sandwich with Zesty White Bean Spread, Peanut Butter Chocolate Chip Apple Sandwich, Eggplant Parmesan Sandwich, Mediterranean Wrap, BLT with Guacamole and Fried Egg, Nori Wraps, and Frittata Bagel Sandwich.
This recipe is from Rachael Ray.
Ingredients:
1/2 small eggplant, sliced
4 slices Italian bread
2 slices baby swiss
1/4 cup extra-virgin olive oil
Salt and pepper
When I was pouring the salt on the eggplant, more came out than I expected, and I tried to brush some off, but this was still pretty salty. I think the cheese was also pretty salty, so I would go easy on the salt.
2 slices baby swiss
1/4 cup extra-virgin olive oil
Salt and pepper
When I was pouring the salt on the eggplant, more came out than I expected, and I tried to brush some off, but this was still pretty salty. I think the cheese was also pretty salty, so I would go easy on the salt.
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