This sandwich is so satisfying and tasty, that I make them at least once every two weeks. It's perfect for lunch, dinner, or sliced into appetizer sized portions for a party. Serve with a small side salad for a complete meal.
Ingredients:
1 fresh, large baguette
1 ball of fresh mozzarella cheese, thinly sliced
Shredded Parmesan cheese
1 box of breaded eggplant cutlets from the frozen section at your local grocery store (FYI--Trader Joe's frozen and breaded Eggplant Cutlets are the best pre-made brand I have ever had!)
2-3 vine ripened tomatoes, sliced thinly and dusted with sea salt and pepper
2 handfuls of fresh, whole basil leaves
1/4 cup of mayo
juice from half of a large lemon
sea salt
fresh cracked pepper
Directions:
1. Preheat your oven, and bake the breaded eggplant according to directions on the box and set aside.
2. In a small bowl, whisk together 1/4 cup of mayo, your lemon juice, and a pinch of salt and pepper.
3. Slice your baguette in half, and then length wise, making 4 slices of bread. Then broil on high for 1-2 minutes, until slightly toasted.
4. Remove from oven and layer your ingredients on each slice of bread. Start with the mozzarella slices, followed by one layer of breaded eggplant, your tomato slices, fresh basil leaves, and top off with generous amounts of shredded Parmesan.
5. Place back in the oven and broil on high until the shredded Parmesan starts to bubble. Remove from oven.
6. Take a spoon and drizzle your lemon mayo over each baguette. Then, carefully place each side together to make one ginormous, amazingly delicious sandwich!! Cut accordingly, and serve.
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