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    You are in: Home / Recipes / Eggplant (Aubergine) and Tomato Sandwiches Recipe
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    Eggplant (Aubergine) and Tomato Sandwiches

    Eggplant (Aubergine) and Tomato  Sandwiches. Photo by ms_bold

    1/1 Photo of Eggplant (Aubergine) and Tomato Sandwiches

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    Marie's Note:

    The thyme and garlic flavored mayonnaise adds incredible flavor to this tomato and broiled Parmesan crusted eggplant which is served on crusty French bread.

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    Units: US | Metric


    1. 1
      Beat egg and water together and brush it on the eggplant slices.
    2. 2
      Dip both sides of the eggplant into the Parmesan cheese.
    3. 3
      Place slices on a baking sheet and place under broiler.
    4. 4
      Brown both sides, about 5 minutes.
    5. 5
      Set aside to cool.
    6. 6
      Mix garlic and thyme into mayonnaise and spread on bread.
    7. 7
      Layer the eggplant and tomato slices on bread.
    8. 8
      Slice sandwich into 4 sections and serve.

    Ratings & Reviews:

    • on June 04, 2006


      Yum! The garlic and thyme mayo is very good on this sandwich. I had some sliced eggplant and seasoned bread crumbs left from another recipe and just added the parmesan cheese to the crumbs before broiling the eggplant for this sandwich. I also used French bread that had been topped with poppy seeds, sesame seeds, and minced onion to add even more flavor to the sandwich. It was great and very filling.

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    Nutritional Facts for Eggplant (Aubergine) and Tomato Sandwiches

    Serving Size: 1 (485 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 510.6
    Calories from Fat 149
    Total Fat 16.5 g
    Saturated Fat 3.7 g
    Cholesterol 66.0 mg
    Sodium 1018.1 mg
    Total Carbohydrate 75.5 g
    Dietary Fiber 8.1 g
    Sugars 6.6 g
    Protein 15.9 g

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