← All recipes

FareShare Gazette -- February 2007 Recipes

FareShare Gazette -- February 2007 Recipes is built on Olive Oil, Flour, Salt, Feta Cheese Crumbled, and Goat Cheese Crumbled. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tbsp
• 1 cup
• 1 tsp
• 1/3 cup
• 1/3 cup
• 2/3 cup
• 6 tbsp
• 12 slice

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   6 tablespoons sun-dried tomato spread 1 red bell pepper -- cleaned and thinly sliced 1 sweet onion -- thinly sliced 2 large Portobello mushroom caps -- sliced

3. 3

   Peel and slice the eggplant into 1/2-inch rounds.

4. 4

   This removes excess moisture from the eggplant rounds.

5. 5

   Combine salt and flour and lightly dredge eggplant pieces, tapping off excess flour.

6. 6

   Spread cheese mixture on six pieces of bread.

7. 7

   This made nice longish pieces of bread.

8. 8

   Spread other six pieces with sun-dried tomato spread.

9. 9

   Place on a cookie sheet and put into oven just until cheese starts to melt.

10. 10

    Remove and complete sandwiches.

11. 11

    Place two to four pieces of eggplant on top of the cheese mixture; then layer mushrooms, red pepper strips and onions on top.

12. 12

    Lastly, sprinkle with oregano, salt and pepper.

13. 13

    Top with the remaining six pieces of bread.

14. 14

    A good alternative to saut�ing the eggplant is to dredge them in seasoned flour, dip them in an egg wash, then press the slices in Panko bread crumbs and bake them on sprayed baking pans at 325F - 350F until they are nice and brown.

15. 15

    Turn the slices half way through the cooking process.