Serves: 2
Prep time: 20 minutes
Ingredients
- 4 pieces of country bread or pain de champagne
- 1 small eggplant, sliced into ½ thick slices
- 2 handfuls of baby spinach
- 1 large tomato, sliced
- 1 tablespoon Vegenaise
- Salt and pepper to taste
- 1 egg
- ½ cup flour
- 2 tablespoons olive oil
- 1 cup panko bread crumbs
Directions
- Slice eggplant and salt it.
- Allow it to sit for twenty minutes and towel off any moisture that has risen on the eggplant.
-
Dip eggplant slices in flour, then egg, then panko.
-
Heat olive oil in a large frying pan to medium heat.
- Place eggplant into pan and fry until golden brown on each side (about 4 minutes).
- Place cooked eggplant on paper towels to drain.
-
Toast the bread and slice the tomato.
- Wash and dry spinach.
-
Assemble sandwich: spread vegenaise on bread, then spinach, tomato and eggplant.
- Top with other piece of bread, cut in half and serve.
