1 large eggplant, sliced in 1/4 inch slices
toasted bread

Sprinkle slices with salt and let drain in colander for 2 hours. Pat dry, sauté in a thin layer of olive oil til lightly brown (3-4 minutes per side). Drain on paper towels. Place between 2 slices of toasted bread.
Note: use your favorite bread.

Note: We had some additional ideas on this sandwich from other callers:
2.) Fry eggplant slices, drain on paper towel and sprinkle with chopped garlic and chopped parsley. Drizzle with a little lemon juice and olive oil; serve inside pita bread.

3.) Add to the sliced eggplant: a slice of roasted yellow pepper, slice of tomato and sour cream to taste.

Fried Eggplant Sandwich recipe is published in our September, 2004 Menu Minder.