Eggplant Sandwiches

Seamus and I had initially planned on making a recipe for Eggplant Parmesan that we found online for dinner on Friday night. When we got home looked more closely at the recipe, we noticed that it was going to take 2 hours to finish; this would just simply not do. We needed to eat asap, so Seamus took a stab at creating his own recipe of Eggplant Sandwiches and they were terrific!

Eggplant Sandwiches

Ingredients

1 Large Eggplant (skin removed and cut into very thin slices)

1 Can of Petite Diced Tomatoes

4 Garlic Cloves (minced)

1 Small White Onion (diced)

1 Sprig of Fresh Thyme

1 Sprig of Fresh Rosemary

1 Teaspoon Crushed Red Pepper Flakes

2 Tablespoons Olive Oil

1 Ball of Fresh Mozzarella

1/2 Cup of Fresh Basil

1/2 Cup of Parmesan Cheese

1 Loaf of French Bread


Add 1 Tablespoon of olive oil to a frying pan and let it heat. Add half of the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the diced onion and cook until translucent and beginning to brown.  Add the Thyme, Rosemary, and Tomatoes and bring to a slow simmer.

Meanwhile in another frying pan, heat another tablespoon of olive oil. Add the other half of the garlic and cook until fragrant. Add the eggplant and cook until soft and brown, about 10 minutes.

Assemble your sandwich with a layer of fresh mozzarella, eggplant, tomato sauce, basil and parmesan cheese and enjoy!