"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Open-Faced Eggplant Sandwich Recipe

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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.

Rosemary Burr
Added: Tuesday, July 1, 2008


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
Black olives, sliced
Fresh basil

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!




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