Eggplant. Baked, for a Sandwich
Frank was in Colorado last weekend fly fishing with friends in the mountains, which left me to cook anything I wanted over four evenings. I, of course, ate plenty of meals with leeks (leek pizza, leek pasta, leek sandwich, leek egg bake), but I hadn’t yet (as in ever) cooked eggplant. While I have grown it for the last two years in my garden, I always gave the beautiful ripe fruit away throughout August and September when it’s at its peak, but never so much as dared to cut it into slices, dip the slices into egg wash, cover with bread crumbs and bake for 25 minutes at 475 degrees. Never, not once. I probably thought it was too time consuming when I read those steps, or at some point in my life someone told me eggplant tastes like tofu. Eggplant does not taste like tofu. This recipe is so simple and delicious I may have to make Frank try it.
I made fresh bread the day before, so assembled the eggplant while the bread baked, and once the bread was done, slid the eggplant into the oven to bake. The actual sandwich assembly part was a snap – I had an open jar of tomato sauce in the fridge, so spooned the sauce on the pieces of bread, placing baked eggplant slices on top of the sauce and topping with slices of mozzarella. While I ate a more than generous portion for one person, I watched The Sessions, which was such an interesting and moving story. Helen Hunt was fantastic in it.
Next time, I’ll add more mozzarella. Hope you have a great weekend!