Roasted Eggplant and Onion Sandwich

by Mindi Cherry on August 5, 2011


I have to admit – eggplant scares me!

I love the taste of eggplant when it is cooked properly, but I never seem to be able to do so. If you are like me and stymied my eggplant, I strongly suggest that you check out the full picture instructions for Roasted Eggplant Flatbread Sandwich at Living Well Spending Less!

: Roasted Eggplant Flatbread Sandwich

: A fabulous lunch, perfect for the vegetarian or omnivore!

  1. 1 large eggplant
  2. olive oil
  3. salt & pepper
  4. vidalia onion
  5. tomato
  6. romaine lettuce
  7. mayonnaise
  8. spicy brown mustard
  9. shredded mozzarella cheese
  10. Flatout Bread (I used Healthy Rosemary & Olive Oil)
  1. Slice the eggplant into 8 thick (about 1″) slices; sprinkle slices generously with salt on both sides. Use a lot of salt, way more than would ever taste good. Let sit for 30 minutes to “sweat” out excess moisture. Don’t skip this part! This is what will give your roasted eggplant a great texture for your sandwich.
  2. Preheat oven to 400 degrees. Rinse excess salt off the eggplant and pat dry with paper towel. Brush very lightly with olive oil (or use cooking spray) on both sides. Lay on parchment paper-covered baking sheet. Sprinkle with salt and pepper to taste. Roast for approximately 30 minutes, turning once, until eggplant is golden brown.
  3. Turn on broiler. Spread one side of flat bread with 1/2 teaspoon mayonnaise and spicy brown mustard to taste. Lay two pieces of eggplant over mayonnaise, then add two thin slices of tomato and thinly sliced onion. Cover onion with 2 oz. of shredded cheese. Broil until cheese melted & slightly brown, about 2 minutes. Watch carefully! If the bread starts to get too dark before the cheese is melted, cover exposed half with foil. Add lettuce, fold over, & enjoy!

Preparation time: 40 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Culinary tradition: USA (General)

4 :  ★★★★☆ 1 review(s)

 

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