"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Open-Faced Eggplant Sandwich Recipe

  Tried it? Rate this Recipe:
 

 

Open-Faced Eggplant Sandwich image
The DiSalvatore Family at Lake Shore Park

 

This recipe for Open-Faced Eggplant Sandwich, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemary Burr
Added: Tuesday, July 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant, unpeeled and chopped
2 medium peppers, chopped
2 large garlic cloves, minced
2 T. olive oil
1 loaf Balkan Bread
1 tomato, chopped
1 small head escarole, chopped and steamed a bit
Wine vinegar
Capers
Black olives, sliced
Fresh basil

Directions:
Directions:
Preheat oven to 350F.
1. Gently fry eggplant and peppers with minced garlic in the olive oil about 15 minutes.
2. Cut bread in half lengthwise and divide the eggplant, peppers, tomatoes, and escarole between each half.
3. Place in oven and bake at 350F for 15 to 20 minutes. Sprinkle with wine vinegar, capers, olives, and basil. Serve on a warm platter.

Personal Notes:
Personal Notes:
This recipe is very Italian and very delicious!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

217W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!