I miss the food I ate while living in Montana. Don’t we always miss what we can’t have? This sandwich is a version of one from a bistro I frequented. Most people seem to love or hate eggplant. I’m an in-between-er. I love it if it’s breaded or in baba ganoush, not so much if it is on its own. This sandwich should appeal to even those who hate eggplant (in other words, there’s breading and the other flavors are more dominant).
Cook your eggplant: Trader Joe’s sells frozen boxes of pre-breaded eggplant (shown in photo), but I’ve also used fresh eggplant which I’m sure is far more healthy.
To use fresh eggplant – cut thin slices, dust them in flour, dip them in egg, and cover in seasoned breadcrumbs. Fry until golden brown and tender when ‘forked’.
I clearly wasn’t very generous – feel free to add extra eggplant and go crazy with greens if you like.
You might choose to make a more hearty sandwich by also including other greens, tomatoes, sundried tomatoes, etc.
…and just for fun – a photo to summarize weather here over the last few weeks – and all foreseeable forecasts…