Eggplant sandwich

Prep time - 20-25 mins
Cooking time - 15 mins
Complexity - easy
Servings - for 2

Ingredients :-

• French baguette or ciabatta breat - 4 slices
• Eggplant, large size, cut into 1/2 inch thick rounds - 1
• Tomato, cut into slices - 1 medium size ( 4 slices )
• Avocado, cut into slices - 1  
• Bread crumbs - 1/2 bowl
• Egg beaten - 1
• Salt - 1 tsp
• Black pepper powder - 1 tsp
• Olive oil - 2 tsp

Method :-

Wrap baguette/ciabatta in a wet paper towel and put it in fridge for an hour. It will make the outer crust of bread a little soft.

Dip the eggplant slices in beaten egg (let any excess drip off), followed by the bread crumbs.

You can cook these eggplant slices in two ways :

1. Heat a tablespoon of oil in a large non-stick pan over medium heat. Cook the eggplant slices from one side until it turns golden brown then flip it and cook it from the other side. Approx 4-5 mins. Sprinkle the slices with salt and pepper.  
2. Or, broil the eggplant slices in oven for 10 mins. Turn the slices in between.

Cut baguette/ciabatta into 3 inches long pieces. Cut each piece half, lengthwise. Now put a non stick pan on medium heat and drizzle a little olive oil. Once its hot, toast the baguette/ciabatta, inner side first. Flip baguette/ciabatta once inner side is crisp and let outer side of baguette/ciabatta turn crisp.

Take one piece of baguette/ciabatta. Put 1 slice of cooked eggplant, following with a slice of tomato and 2-3 slices of avocados.

Cover the baguette with another half. Repeat the process for rest of the sandwiches. Enjoy.