Eggplant and Gouda Sandwiches
Ingredients
- 8 slices sourdough bread
- 1/2 eggplant, peeled
- 1 clove garlic, minced
- 1-2 tsp. cooking oil
- 1/4 C. mayonnaise
- 4 leaves lettuce
- 4 1 oz. slices Gouda cheese
- 1 tomato, sliced
Directions
Toast sourdough bread slices; set aside. Meanwhile cut eggplant into 1/2" thick slices. In skillet cook garlic in hot oil for 30 seconds. Add eggplant slices. Cook about 4 minutes or until tender, turning once. Drain the eggplant slices on paper towel. For each sandwich, divide 1 Tbs. mayonnaise between 2 toasted bread slices, spreading evenly. With mayonnaise side up, top 1 bread slice with 1/4 of the lettuce, cheese, eggplant, and tomato. Sprinkle with salt and pepper. Add remaining bread slice, mayonnaise side down.
Yield: 4 sandwiches
