Summer Eggplant Sandwich

Eggplant stands in for bread in this tasty open-faced sandwich. This recipe combines crispy eggplant with fresh vegetables and cheese for a delicious summer meal.

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Servings

4

Ingredients

  • 1/2 cup Manny’s Choice Flour
  • 2 large eggs, beaten
  • 1 cup panko bread crumbs
  • 1 medium eggplant, cut into 1/2 inch thick rounds
  • 1/2 cup olive oil
  • Red or green leaf lettuce
  • 2 medium tomatoes, (juicy heirlooms from the farmer’s market or your backyard are best)
  • 1/2 cup fresh basil leaves
  • 4 ounces fresh feta or goat cheese, crumbled
  • 8 tbsp hummus
  • Kosher salt
  • pepper

Directions

  1. Place flour, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, followed by the eggs (let any excess drip off) and finally the bread crumbs, pressing down to help them adhere.

  2. Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate. Wipe out skillet and repeat with remaining oil and eggplant. Sprinkle hot eggplant with salt and pepper to taste.

  3. Layer the eggplant, lettuce, tomatoes, basil, goat cheese and hummus to form four sandwiches.
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