Open-Faced Eggplant and Tomato Sandwiches

Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom. Remove the eggplant from the oven and set aside to cool.

Cut eggplant into 1/2-inch slices and sprinkle each side evenly with sea salt and pepper.

Set up your dipping station: pour flour in a flat bottomed dish. In a separate flat bottomed bowl, use a fork to beat your two eggs (this is your egg wash).

Heat a large, heavy-bottomed skillet over medium/high heat. Fill it with 1/4" oil and let the oil heat up before adding anything to the pan.

Dip both sides of your eggplant into flour, then dip it into the beaten eggs (the egg keeps the eggplant from soaking up oil).

Saute your eggplant in batches. Use a spatula to slide them into the hot oil and fry until golden brown on both sides (about 3-4 minutes per side), turning once. Drain eggplant on paper towels. Add more oil if necessary until finished sautéing.

In a small bowl, combine 4 Tbsp Mayo and press in 1 garlic clove. Mix well and set aside.

Toast the cut side of each chiabatta sandwich roll until golden brown. Remove from pan and once it has cooled down a bit, spread about 1 Tbsp of garlicky mayo on the toasted side, top with 2 slices of eggplant followed by a slice or two of tomato.

Cover with whatever toppings you like. I had basil in my yard so I used that and it was super tasty. The basil added an amazing freshness to this luscious thing I call an open face sandwich. Enjoy!