EGGPLANT SANDWICH ENJOY DAN:

                           EGGPLANT SANDWICH by CHEF DAN:

                                  (THIS IS FOR SABRINA)

Serves 4

EGGPLANT INGREDIENTS:

Flour for dredging the eggplant

2 eggs, beaten with a splash of milk

1-cup Panko

1 tablespoon EACH smoked paprika, ground sage, ground ginger, dried cilantro

Salt and pepper to taste

4 slices, goat cheese

2 small eggplants, peeled

A-few springs oregano or rosemary

TOMATO SAUCE INGREDIENTS:

1-tablespoon olive oil

1/2-onion, thinly sliced

1 red bell pepper, thinly sliced

4 garlic cloves

Pinch of red pepper flakes

8 cherry tomatoes, halved

Salt and pepper to taste

TOMATO SAUCE DIRECTIONS:

1.   Add oil to a skillet over medium-high heat and when sizzling.

2.   Add onion, bell pepper, garlic and a pinch of salt and black pepper.

3.   Saute for about 4 minutes.

4.   Add tomatoes and cook 15 minutes.

EGGPLANT DIRECTIONS:

1.   Cut each eggplant slice in-half horizontally, don’t all the way through to the other end, leaving 2 sides attached, so you can tuck the cheese and tomato slices inside.

2.   Put a few slices of cheese and tomato sauce and oregano in between 2 halves of the eggplant so you have a sandwich.

3.   Dredge each sandwich in the flour, dip into beaten egg and coat with Panko.

4.   Over medium-heat, add 2 tablespoons oil in a skillet until sizzling.

5.   Add as many eggplant sandwiches at the skillet will hold.

6.   Fry both sides until the eggplant is nicely browned, cooked through, cheese is melted.

7.   Serve with additional tomato sauce and fresh herbs.

ENJOY DAN:                      LAUGH OFTEN SING SONG AND BEAT CANCER!!