Eggplant & Green Tomato Sandwich
  • CourseMain Dishes
  • CuisineOn the Grill, Vegetarian
  • 1large eggplantabout 1-1/4 lbs., cut crosswise into 8 slices
  • 1/4tsp salt
  • 1/2cup mayonnaiselow-fat
  • 2tbsp dijon mustard
  • 2tsp rosemarychopped (or 1/2 tsp dried)
  • 2cloves garlicminced
  • 1tsp lemon juicefreshly squeezed
  • 2cups arugulatrimmed
  • cooking spray
  • 2 green tomatoeach cut into 4 slices
  • 8slices breadsourdough recommended
  • 1/2cup goat cheesecrumbled (or cheese of choice)
  1. Prepare grill.
  2. Sprinkle both sides of each eggplant slice with salt. Place eggplant slices on paper towels; let stand 20 minutes. Blot dry with paper towels.
  3. Combine mayonnaise, mustard, rosemary, lemon juice, and garlic in a medium bowl. Remove 1/4 cup mayonnaise mixture; set aside. Add arugula to mayonnaise mixture in bowl; toss gently.
  4. Coat both sides of the eggplant slices with cooking spray. Place on grill rack, and grill 5 minutes on each side or until lightly browned. Transfer eggplant to a plate. Coat both sides of tomato slices with cooking spray. Place tomato slices and bread slices on grill rack; grill 2 minutes on each side or until tomato is tender and bread is lightly browned.
  5. Place 1 bread slice on each of 4 plates. Top each slice with 1/3 cup arugula mixture, 2 eggplant slices, 2 tomato slices, and 1 tablespoon goat cheese. Drizzle 1 tablespoon reserved mayonnaise mixture over each serving. Top with remaining bread slices.
Recipe Notes

Recipe and photo provided by Nature Fresh Farms –