Summer Veggie Sandwich
Community Member
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 8 servings
- 2 eggplants, sliced
- salt, to taste
- 2 tomatoes, sliced
- 2 eggs
- ½ cup flour (65 g)
- ¼ cup mayonnaise (30 g)
- 1 garlic, minced
- fresh parsley, to taste, minced
Nutrition Info
- Calories 154
- Fat 7g
- Carbs 19g
- Fiber 3g
- Sugar 4g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Soak eggplant slices in salted water 10 minutes to drain bitterness. In a separate bowl, whisk eggs and in a third bowl, place flour. Dip eggplants slices first in egg wash, then in flour to create a ‘crust.’
- Pan-fry eggplant slices until softened and golden-brown, then set aside.
- Assemble the sandwiches by layering a bottom slice of eggplant with garlic, tomato, mayo, and then parsley. Top with another eggplant slice.
- Serve.
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