Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- February 2007 - E's


FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Eggplant and Three-Cheese Sandwiches

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

* Exported from MasterCook *

Eggplant and Three-Cheese Sandwiches

Recipe By : Art Guyer
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-02 Feb 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium eggplants -- stemmed and peeled
4 tablespoons olive oil
or more as needed
1 cup flour
1 teaspoon salt
1/3 cup feta cheese -- crumbled
1/3 cup goat cheese -- crumbled
2/3 cup fresh parmesan cheese -- shredded
3 tablespoons mayonnaise
6 tablespoons sun-dried tomato spread
1 red bell pepper -- cleaned
and thinly sliced
1 sweet onion -- thinly sliced
2 large Portobello mushroom caps -- sliced
12 slices fresh Italian bread
1 tablespoon dried oregano
Salt and pepper -- to taste

Peel and slice the eggplant into 1/2-inch rounds. In prepping eggplant
after peeling and slicing, I salt both sides, place between layers of paper
towels; press, using heavy cutting boards and other heavy objects for about
30 minutes. This removes excess moisture from the eggplant rounds.

Combine salt and flour and lightly dredge eggplant pieces, tapping off
excess flour. Sauté lightly until just tender and a bit crispy. (See
alternative preparation method below.)

Sauté red bell pepper, onion and mushroom together until vegetables just
start to become tender.

Mix cheeses together, fold in mayonnaise and set aside.

Preheat the oven to 375 degrees F.

Spread cheese mixture on six pieces of bread. We used a fresh, flat Italian
loaf and cut it on the bias about 3/4-inch thick. This made nice longish
pieces of bread. Spread other six pieces with sun-dried tomato spread.
Place on a cookie sheet and put into oven just until cheese starts to melt.
Remove and complete sandwiches.

Place two to four pieces of eggplant on top of the cheese mixture; then
layer mushrooms, red pepper strips and onions on top. Lastly, sprinkle with
oregano, salt and pepper. Top with the remaining six pieces of bread.

Prepared for dinner on February 21, 2007; it got rave reviews from the
family. The flavor of the cheeses and sun-dried tomatoes was awesome!
A good alternative to sautéing the eggplant is to dredge them in seasoned 
flour, dip them in an egg wash, then press the slices in Panko bread crumbs 
and bake them on sprayed baking pans at 325F - 350F until they are nice and
brown. Turn the slices half way through the cooking process.

Contributed to the FareShare Gazette by Art; 23 February 2007.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 320 Calories; 20g Fat (53.0% calories 
from fat); 8g Protein; 31g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 
517mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 3 Fat.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!