Monday, March 29, 2010

Mediterranean Eggplant Sandwich

Lunchtime ennui. It's an affliction that strikes millions of Americans every afternoon. It's especially hard to avoid it as a Slacker Gourmet.

Leftovers? Maybe sometimes, but most of the time, it's just not that appealing the next day. Turkey sandwich? How... original. More often than not, I find myself contemplating the mediocre offerings of the office cafeteria and wondering why I'm spending $7 on another unsatisfying lunch.

How can you fight lunchtime ennui? By making an easy, café-worthy sandwich that's filling, satisfying, and oh-so-tasty.

Mediterranean Eggplant Sandwich

  • 1 focaccia roll
  • 2 large and 2 small frozen breaded eggplant cutlets
  • 3-4 sliced rounds of fresh mozzarella
  • jarred roasted or pickled red peppers
  • 1-2 Tbsp hummus
Place eggplant cutlets in a toaster oven heated to 425°F for 15 minutes, or until golden brown and cooked through. Slice focaccia roll open and spread hummus on the top half of the roll. Assemble the sandwich by arranging the eggplant slices on the bottom half of roll, adding the mozzarella rounds and red peppers, and topping off with the top half of the roll.

Okay, so a sandwich with breaded eggplant cutlets doesn't seem very Slacker Gourmet, but when they come pre-breaded and frozen from Trader Joe's... that's a whole different ball game. Most of the prep time (the heating time for the eggplant) can be done while you're getting ready for work. Roasted red peppers can be found in the Italian section of the supermarket - I used Pastene garlic red peppers. Tangy and delicious!

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