Fresh N Crispy EggplantwichFrom jo_jo_ba 6 years ago
- 1/2 medium-large (about 1 1/4 lb) eggplant, sliced into 8 pieces, unpeeled shopping list
- 12 tbsp Nutritional Crunch Coating (Nutritional Crunch Coating) shopping list
- 2 (1 second sprays) canola oil spray shopping list
- 1 tbsp ketchup shopping list
- 2 tbsp yellow mustard shopping list
- 2 tbsp pickle relish shopping list
- 8 slices whole wheat bread, toasted shopping list
- 8 large lettuce leaves shopping list
- 4 tomato slices shopping list
- 8 dill pickle slices shopping list
How to make it
- Dredge the eggplant slices in the coating mix.
- In a large, non-stick skillet, heat cooking spray over medium high heat.
- Add eggplant in one layer and cook without turning 3-4 minutes. Flip and cook a further 3-4 minutes. Remove to a plate.
- Combine ketchup, mustard and relish in a small dish, and spread evenly on 4 of the toast slices.
- Top spread with lettuce and tomato slices, then the cooked eggplant. Finish with the pickle slices and remaining toast.
- Slice each sandwich in half, securing with toothpicks, and serve!
The Cookjo_jo_ba Oshawa, CA
The Rating4 people
This is great! My eggplants are really coming in this year, they are loaded.bluewaterandsand in GAFFNEY loved it
Yum! I have been looking for a different egg plant recipe and this is it! Thanks again for sharing, friend!nermalsmom in Dearborn loved it
Yum and awesome. I am going to try this recipe this weekend. I'll let you know how it turns out. I most always end up fudging eggplant but this seems pretty simple! :) Do you think the nutritional crunch coating would work with tofu?tomkitten in loved it
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