This sinfully delicious vegetarian recipe was created by Matt Romero for RealSimple magazine. The succulent eggplant acts as the “bread” for this tasty sandwich leaving your stomach full, taste buds happy, and vegetarian diet in tact. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
1/2 Cup All-Purpose Flour
2 Large Eggs, beaten
1 Cup Panko Bread Crumbs
1 Medium Eggplant, about 1-1.5 Lbs., cut into 8 1/2″-thick rounds
1/2 Cup Canola Oil
Kosher Salt
4 Leaves Romaine Lettuce, torn in half
2 Medium Beefsteak or Other Tomatoes, about 1 Lb., sliced
1/2 Cup Fresh Basil Leaves
4 Oz. Fresh Goat Cheese, crumbled
Step 1: Place the flour, eggs and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
Step 2: Heat half of the oil in a large nonstick skillet over medium-high heat. Cook half of the eggplant until golden brown and crisp, about 2-3 minutes per side. Transfer to a paper towel-lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with 1/2 tsp. salt.
Step 3: Layer the eggplant, lettuce, tomatoes, basil and goat cheese to form 4 “sandwiches”, with the eggplant on the top and bottom of each stack.
Tip: Kosher salt enhances the flavor of food rather than making them salty.
NUTRITIONAL INFORMATION
Calories – 549; Fat 40g; Sat. Fat 9g; Cholesterol 128mg; Sodium 448mg; Protein 15g; Carbohydrate 36g; Sugar 7g; Fiber 7g; Iron 2mg; Calcium 126mg
Bitchin' Kitchen XOXO 