Greek Vegetable Sandwiches
Makes 6 sandwiches. Recipe is from Margo Bouanchaud (Hayes) and Mary Ann Monsour’s “Culinary Secrets” cookbook.
1 medium eggplant, sliced into 1/2-inch rounds
1 large onion
Cavender’s Greek seasoning
6 poppy seed or onion sandwich rolls
Basil olive oil (or other herb-infused oil)
Spinach or basil leaves
1 tomato, sliced
6 mozzarella slices
1. Salt eggplant and place in colander to drain for 10 to 15 minutes. Rinse and pat dry.
2. Slice onion into rounds, about ¼-inch thick.
3. Preheat oven to 400 degrees. Place onion and eggplant slices on a baking sheet and spray both sides of vegetables with nonstick cooking spray. Sprinkle eggplant with Cavender’s. Bake for 15 minutes or until tender. Keep the eggplant and onion slices warm so that when they are layered in the sandwich buns, they will soften the cheese.
4. Brush poppy seed or onion buns with basil oil and place a layer of the following on each bun – spinach (or greens of choice), eggplant, tomato, mozzarella cheese slice and onion.