Eggplant (Aubergine) and Tomato Sandwiches

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  egg, beaten
• 1  tablespoon water
• 1  eggplant, peeled cut into 1/4-inch slices
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 cup mayonnaise
• 1  garlic clove, minced
• 2  teaspoons fresh thyme
• 2  tomatoes, sliced
• 1  loaf  French bread, halved lengthwise

Directions

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