So good! My husband and teenaged sons liked it, too. I baked the eggplant as directed and put slices of provolone and goat cheese in between two slices and baked a few minutes more. As I have an abundance of summer tomatoes, I used them to make a sauce to serve over the top of the eggplant sandwiches. I sauteed Vidalia onions and garlic in olive oil, added about 4 medium tomatoes, diced, to the pan. Seasoned with salt, pepper, fresh basil and parsley along with a pinch of sugar. Simmered until tomatoes were soft and flavors were blended. We will add this in to regular dinner rotation!
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So good! My husband and teenaged sons liked it, too. I baked the eggplant as directed and...