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Summer veggie sandwich

Summer veggie sandwich

By Daniel Das
20’ Prep time
10’ Cook time
30’ Total time
154 Calories
8 Serving
Daniel Das 0 Followers

Step by Step

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Step 1

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.’
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Step 2

Pan-fry eggplant slices until softened and golden-brown, then set aside.
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Step 3

Assemble the sandwiches by layering a bottom slice of eggplant with garlic, tomato, mayo, and then parsley. Top with another eggplant slice.
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Step 4

Serve.

Ingredient

  • Eggs
    Eggs
    2
  • Garlic
    Garlic
    1
  • Tomatoes
    Tomatoes
    2
  • Mayonnaise
    Mayonnaise
    0.25 cup
  • Flour
    Flour
    0.5 cup
  • Eggplants
    Eggplants
    2

Nutrition Facts

View nutrition facts
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