Ingredients
8
8 servings
- •2 eggplants, sliced
- •salt, to taste
- •2 tomatoes, sliced
- •2 eggs
- •½ cup flour
- •¼ cup mayonnaise
- •1 garlic, minced
- •fresh parsley, to taste, minced
Instructions
- Soak eggplant slices in salted water 10 minutes to drain bitterness. In a separate bowl, whisk eggs and in a third bowl, place flour. Dip eggplants slices first in egg wash, then in flour to create a ‘crust.’
- Pan-fry eggplant slices until softened and golden-brown, then set aside.
- Assemble the sandwiches by layering a bottom slice of eggplant with garlic, tomato, mayo, and then parsley. Top with another eggplant slice.
- Serve.
Nutritional Facts
Per 8 servings
- Calories: 154
- Carbohydrate: 19g
- Fat: 7g
- Fiber: 3g
- Protein: 4g
- Sugar: 4g
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