Ingredients

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!

Reviews & Comments 8

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  • mamalou 5 years ago
    Love eggplant!
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    " It was excellent "
    bluewaterandsand ate it and said...
    This is great! My eggplants are really coming in this year, they are loaded.
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  • kidaria 5 years ago
    Sounds yummy!
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    " It was excellent "
    nermalsmom ate it and said...
    Yum! I have been looking for a different egg plant recipe and this is it! Thanks again for sharing, friend!
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    " It was excellent "
    tomkitten ate it and said...
    AHA! Well if I just opened my eyes and read, while being awake, the nutritional crunch recipe I would have noted that it works for a various amount of foods. Thanks for all the great healthy recipes!
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    " It was excellent "
    tomkitten ate it and said...
    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?
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    " It was excellent "
    trigger ate it and said...
    Jo Jo this is great and my garden will provide me with all of the eggplant and lettuce for this wonderful recipe you have presented tonight.
    High five
    Michael
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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 383.1
    Total Fat: 7.3 g
    Cholesterol: 0.0 mg
    Sodium: 704.1 mg
    Total Carbs: 67.7 g
    Dietary Fiber: 12.6 g
    Protein: 18.3 g
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