Apa's Eggplant and Tomato Sandwiches

1. 1

   Slice eggplants in 1/4 inch vertically (long wise) arrange on plate and salt for 20 minutes.

2. 2

   * Salt- Sprinkle liberally with salt to draw out moisture and bitter eggplant juice.

3. 3

   Slice tomatoes 1/4 inch thick and lightly salt as well.

4. 4

   Spoon 1/2 cup of mayo into small plastic container and press garlic (using a garlic press) cloves into mayo, stir.

5. 5

   Cover and then refrigerate.

6. 6

   Hand tear basil into strips and sprinkle on tomatoes, cover with paper towel.

7. 7

   Rinse salted eggplant with warm water and pat dry with paper towels.

8. 8

   Add olive oil to medium sauce pan and heat on medium avoid smoking oil.

9. 9

   You can use grape seed oil as alternative if preferred.

10. 10

    Place eggplant in oil and cook until each side is golden.

11. 11

    Eggplant should be placed on a paper towel once done frying.

12. 12

    Pat tomatoes dry with paper towel and begin assembly, eggplant, tomato, dollop of mayo, eggplant.

13. 13

    Eat warm.

14. 14

    You might not like the eggplant skin and prefer to skin sections off.

* Per serving · 4 servings · Values may vary.

No additional tips available.