Scrumptious

I finally got around making the eggplant sandwich I dreamed about in an earlier blog post titled  "What's that purple thing?"  I have to say, it was everything I expected it to be.  After cooking my first two slices of eggplant I realized that I did not like using the amount of vegetable oil that was suggested because I don't like greasy eggplant.  I used just enough oil to make sure the eggplant wouldn't stick to the pan.  I used light mayonnaise when making my garlic mayonnaise to save on calories but not flavor, and I put extra feta cheese on mine (you can never go wrong with feta).  As for the basil, our local grocery store aka Walmart, didn't have any so I put spinach leaves on my sandwich.  This recipe is a keeper.  It was quick, easy, healthy, and delicious.

In case you're thinking about trying this recipe but you aren't sure how to pick out a good eggplant, it is really simple.  The eggplant should be shiny, smooth, and firm.  You don't want an eggplant that is really squishy.  Actually, I can't think of any vegetable that you would want to buy that is really squishy!

I hope next time you're in the kitchen you will try an eggplant sandwich.