Grilled eggplant & tomato sandwiches
- 50 g goat's milk cheese, crumbled
- 1 tablespoon snipped fresh chives
- ¼ cup (30 g) dry breadcrumbs
- 2 tablespoons grated parmesan cheese
- ½ teaspoon dried basil
- 1 large egg
- 1 large egg white
- ¼ teaspoon salt
- 12 slices peeled eggplant, 6 mm thick
- 6 thin slices tomato, blotted dry
- 2 tablespoons olive oil
Preparation:15min › Cook:12min › Ready in:27min
- Combine goat's milk cheese and chives in a small bowl. Combine breadcrumbs, parmesan and basil in a shallow dish. Beat egg, egg white and salt in a second shallow dish.
- Spread about 2 tsp goat's milk cheese mixture onto a slice of eggplant. Top with a tomato slice and an eggplant slice. Make 5 more sandwiches the same way.
- Dip each sandwich in egg mixture, then breadcrumb mixture to coat both sides. Place on wax paper.
- In large non-stick frying pan over medium-low heat, heat about 1½ tbsp oil. Add sandwiches in a single layer, working in batches, if necessary. Cook until fork-tender and golden brown, 10 to 12 minutes, turning over halfway through cooking. Add more oil as needed if pan becomes dry. Serve warm.
on the menu
These Tex-Mex snacks are delicious eaten as they are, but for added taste, top with a spoonful of salsa and a dollop of yogurt or sour cream. To fill out a lunch, add a mixed green salad and serve fresh fruit for dessert.
For a sharper taste, substitute fetta cheese or a more aged goat's milk or sheep's milk cheese for mild goat's milk cheese in recipes. Goat's milk and sheep's milk are higher in fat than whole cow's milk, but lower in cholesterol. The longer these cheeses are aged, the more tart their flavour becomes. Fetta, made from sheep's or goat's milk, is brined and must be rinsed in cold water to reduce the salt content.