This eggplant sandwich is created on sliced French bread, or use panini or sandwich buns or rolls for this sandwich. Roasted red pepper makes this sandwich extra flavorful. Serve with a tossed salad or chips for a fabulous lunch or sandwich supper. A little mayonnaise or garlic mayonnaise would be great on this sandwich.
Yield: Serves 4
- 4 6-inch lengths of French bread or individual sandwich buns
- olive oil
- garlic powder
- 12 to 16 ounces thinly sliced Mozzarella cheese
- roasted red pepper slices, cut in strips
- 1 medium eggplant
- salt and pepper
Split bread; sprinkle with olive oil and sprinkle with a little garlic powder and salt. Cut eggplant into 1/2-inch thick slices. Dredge in flour and fry in hot oil until browned. Drain on paper towels and season with salt and pepper. Place overlapping slices on one side of split bread. Top with slices of Mozzarella cheese; add several strips of roasted red pepper. Put under broiler briefly to melt cheese and lightly brown.