I’m having more fun with all the fresh produce at our Farmers’ Market. Next time you’re at one grab an eggplant, slice it up thick, slather it with olive oil, grill it alongside some onions. Throw it on top of a slice of toasted sourdough bread, add some fresh basil leaves, a slice of fresh tomato, some mozzarella cheese, pop it under the broiler for a couple of minutes and you’ve got a great little dinner.
Served alongside the last of the Bobby Flay coleslaw.
What’s that you say? You think I should have ditched the mozzarella and basil and put the coleslaw on top? Ok, let’s take a vote, coleslaw or basil/mozzarella?
Open-Faced Eggplant Sandwich…
It’s What’s For Dinner.