Roasted Eggplant Sandwiches

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            FOOD FUNNY
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Thanks to "Portlocks" for this odd little food funny:

A mother complained to her doctor about her daughter's strange
eating habits. "All day long she lies in bed and eats yeast and
car wax. What will happen to her doctor?" the mother inquired.

"Eventually," said the doctor, "she will rise and shine."

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            TODAY'S RECIPE
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Although the calendar won't support this thesis, temperatures in
my corner of the world would indicate that summer is in full swing
already. The kids are home from school, and picnics, camping
trips, and backyard meals are in the works all over the northern
hemisphere, so here are a few simple yet delicious sandwich
recipes to add some variety:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Extra
Roasted Eggplant Sandwiches
[Greek Salad Pockets]

Tuesday's Extra
Olive and Nut Sandwiches
[Quick Mini Pizzas]

Wednesday's Extra
Turkey Club Roll-Ups
[Hawaiian Sandwiches]

Thursday's Extra
Waldorf Sandwiches
[Tuna Surprise Sandwiches]

Friday's Extra
Salmon and Cucumber Roll-Ups
[Granola-Butter Sandwiches]

If your backyard grill is already fired up, go ahead and grill the
eggplants over hot coals. Otherwise, these sophisticated
sandwiches can be made indoors any time you want them.

Roasted Eggplant Sandwiches

6-8 Japanese eggplants
Olive oil
Salt and freshly ground pepper to taste
1 French baguette cut into 4-inch (10 cm) lengths and
split, or 4 to 6 crusty rolls, split
6 - 8 oz (170 - 225 g) mozzarella cheese, thinly sliced
Fresh whole basil leaves

Stem the eggplants and cut diagonally into slices about 1/2 inch
(1 cm) thick. Coat a baking sheet generously with olive oil. Season
the eggplant slices with salt and pepper and arrange them in a
single layer on the baking sheet. Bake in a preheated 475F (250F)
oven for 8 to 10 minutes, turning once. Place the eggplant slices
on the bread, and top with sliced mozzarella and basil leaves.
Serves 4 to 6.
Received on Mon Jun 12 06:13:11 2006