Grilled Eggplant Open-Faced Sandwiches
In this "recipe", a slice of eggplant substitutes for bread.
Cut eggplant into 1/2” slices, salt and drain for an hour. Pat dry with paper or dish towel. Brush with a little olive oil; grill (or broil) until brown on both sides.
Top with a slice of tomato slice and mild cheese, and return to heat until cheese has melted.
Add other fixings, if you are so inclined, (between tomato and cheese layers), such as slivers of onion, bell pepper, herbs, etc.
Recipe created or adapted by Liz Talley, Urban Graze
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