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    You are in: Home / Recipes / Eggplant Sandwich Recipe
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    Eggplant Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    Divine L's Note:

    We get eggplant and the local farmers market and this is ayummy way to use it up!

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    Units: US | Metric


    1. 1
      Salt eggplant and let stand for about 1/2 to 1 hour to drain excess water. Wipe eggplant dry. Heat olive in a large skillet, add eggplant and fry until tender, remove to paper towels to drain. Salt and pepper to taste. Fry mushroom slices in the oil until tender and remove to paper towels to drain. Salt and pepper to taste. Fry tomato slices in oil until just warm, remove. Combine eggs and marsala and beat well. Dip one side of bread in egg mixture, lay bread, dipped side down on work surface, layer the eggplant, mushrooms, tomatoes and cheese on bread. Dip one side of the remaining slice of bread in egg mixture and put on top of sandwich. Place the sandwich in the heated pan and fry until the bread is solid, turn and repeat on other side. Serve warm or at room temperature.

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    Nutritional Facts for Eggplant Sandwich

    Serving Size: 1 (302 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 802.0
    Calories from Fat 528
    Total Fat 58.7 g
    Saturated Fat 20.5 g
    Cholesterol 301.0 mg
    Sodium 912.0 mg
    Total Carbohydrate 33.2 g
    Dietary Fiber 10.4 g
    Sugars 10.6 g
    Protein 38.2 g

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