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Over the Labor Day weekend we got together with our nephews. One item in the fridge that weekend was eggplant, which Tracy had gotten in their weekly CSA delivery. There were purple and white eggplants, but there were not any good ideas as to what to do with them. When Meg and I got home from the weekend, we found a recipe for Grilled Eggplant Parmesan Sandwiches on Eating Well (http://www.eatingwell.com/recipes/grilled_eggplant_parmesan_sandwich.html). I made a few tweaks, including taking out almost all of the olive oil. The result, a super delicious sandwich that I think even the devote carnivore would come back for seconds of.
Slice the eggplant, place on a cookie sheet and season heavily with salt. This will draw moisture out. Allow to sit for 15 minutes, wipe off liquid. Flip the eggplant and repeat on side two. After wiping off side two, place the eggplant under the broiler for about 5 minutes per side until slightly browned.
In a saute pan, cook down the spinach over medium heat. Season with salt and pepper. It should take 5-10 minutes to wilt down the spinach.
Over low heat warm the crushed tomatoes, seasoning with salt, pepper and basil.
Grate the mozzarella and Parmesan cheeses.
To put the sandwiches together, slice the rolls in half lengthwise. Add 6-7 slices of eggplant. Top with sautéed spinach and sauce. Add a heaping handful of grated cheese on top. Broil the sandwiches for 3-5 minutes, until cheese is melted and browned.