Ingredients20 m servings 293 cals
- Pour the oil into a large skillet and heat over medium-high heat. Place the eggplant slices in the heated pan and cook without moving until golden brown, about 4 minutes. Flip the eggplant and continue to cook until golden brown on the other side. Remove from heat.
- Mix together the mayonnaise and garlic in a small bowl.
- Lay the toasted rolls out, cut side up. Place the cooked eggplant on the bottom half of each roll. Layer the eggplant with fresh basil leaves and crumbled feta. Spread the garlic mayo very lightly over the cut side of the top each toasted roll. Place the tops on the prepared sandwich.
Per Serving: 293 calories; 13.8 g fat; 34.3 g carbohydrates; 11.5 g protein; 35 mg cholesterol; 702 mg sodium. Full nutrition
ReviewsRead all reviews 4
This recipe is very good, as long as you add the 1 garlic clove to a cup of mayonnaise (not a tablespoon) and be sure it is very finely chopped. The mayo makes this sandwich!! It tastes like it ...
I'd highly recommend baking or sauteing the garlic before mixing it into the mayo. Raw garlic is very harsh.
This is very good. I used a small white eggplant that I bought at the farmer's market yesterday. I got three sandwiches on hot dog rolls out of it. I have to agree with the reviewer who comme...