- 1
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Get out your eggplant, tomato and lettuce
- 2
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Wash them thoroughly
- 3
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Add 2 TBS Olive Oil to pan and put pan on Med heat
- 4
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Cut eggplant into 1/4 in thick slices (use just enough to cover a layer of your bread) place in pan
- 5
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Cut up small tomato in slices for a sandwich. Thick or thin, your preference
- 6
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Get out bread
- 7
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Get out 1-2 pieces of sliced cheese. Your choice.
- 8
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Put your toaster oven on toast
- 9
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Load in your bread
- 10
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When almost toasted, add the cheese and put it back in the oven to melt. About 30 seconds usually does it.
- 11
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Now your eggplant should be done. It should be soft (not mushy) and golden brown
- 12
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Layer it on one side of the bread
- 13
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Sprinkle a dash of salt on top of the eggplant. Eggplant can sometimes have a slight bitter taste which salt neutralizes
- 14
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Layer tomatoes on top of eggplant
- 15
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Grab rosemary
- 16
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Put a dash on top of the tomatoes. Basil can be used as an alternative. Pepper can also be added to both.
- 17
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Put lettuce over tomato and close the sandwich
- 18
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Best when cut in half. It can become pretty thick. Total cooking time: 15 min. Enjoy!!
Ingredients
1 | Small Eggplant |
1 | Small Tomato |
1 | Piece Lettuce |
2 | Pieces Bread |
2 | Tablespoons Olive oil |
1 | Dash Rosemary |
2 | Pieces Cheese |
1 | Knife |
1 | Pan |
1 | Dash Salt |