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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A delicious Italian vegetarian sandwich. Ingredients:
1 c arugula |
2 t red wine vinegar |
1 t olive oil |
1/3 c seasoned bread crumbs |
2 t grated parmesan cheese |
1 egg |
1 t milk |
2 t flour |
1/2 t salt |
1 med eggplant,cut crosswise into 1/2' thick slices |
1 t olive oil |
3 oz mozzarella cheese, thinly sliced |
1 12 plain or seasoned italian focaccia, halved horizontally |
1 large tomato, thinly sliced |
thinly sliced |
Directions:
1. In a small bowl toss together the arugula, vinegar and the 1 t oil, set aside. In a shallow dish, stir together the bread crumbs and Parmesan cheese. In a shallow dish, beat together the egg and milk. In a third bowl combine and salt. Coat eggplant slices with flour mixture, dip into egg mixture and finally coat both sides with crumb mixture
2. In frying pan heat the 1 T oil over med heat. Add eggplant slices; cook for 6 to 8 minutes or until light brown. (Add more oil as needed during frying) Topp the eggplant with mozzrella cheese, reduce heat to low. Cover and cook just until cheese begins to melt.
3. To serve, place the eggplant slices, cheese side up on bottom half of bread. Top with the arugula mixture, tomato slices and top half of bread. Cut into wedges. Makes 6 servings
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