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| I've never made anything with eggplant before. But I saw the pic on the back cover of Suzanne Somer's Eat Great Lose Weight cookbook and decided to give it a try. #1 Slice, oil, salt and pepper the eggplant - bake until golden. |
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| Create an herb spread containing fresh: garlic, basil, parsley along with red pepper flakes and olive oil. Spread it on your sammies-to-be. |
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| Add a slab of fresh mozzarella to each sandwich. |
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| Ok, so I cheaped out on the grated parm - this came out of the green canister. I won't lie. |
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| Dip that sandwich in whisked egg and apply the parm. (Did I mention this is low-carb sinfulness?) |
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| Fry that bad-boy in the skillet. I used grapeseed oil, though it called for vegetable oil. |
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Now that they're all nice and fried up, I suggest letting them drain a bit on paper towels.
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This is especially tasty when served over a bed of baby greens and tossed with a balsamic vinaigrette. But it'll do to just grab it off the stove and devour before you've even bothered to gather a place-setting! (Wink!)
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