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EGGPLANT "SANDWICHES"
3/4 cup fresh breadcrumbs 1/2 cup grated Parmesan cheese 1/2 cup finely chopped plum tomatoes 1/4 cup extra-virgin olive oil, divided 2 tablespoons chopped fresh Italian parsley 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 12 slices (3/4-inch thick) 3-inch wide eggplant
Preheat oven to 450 degrees F.
In bowl, combine breadcrumbs, Parmesan cheese, tomato, 2 tablespoons of the oil, parsley, garlic, 1/4 teaspoon of the salt and pepper; set aside.
Brush both sides of eggplant slices with remaining oil; sprinkle with remaining salt. Arrange half of the slices on rimmed baking sheet; top evenly with breadcrumb mixture. Sandwich with remaining slices.
Bake in 450 degree F oven, turning once, until browned, about 20 minutes.
Makes 6 servings
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