Delicious Eggplant Sandwich with Roasted Veggies and Spinach

Prepare Your Eggplant:

Wash and peel eggplant, leaving some skin on.

Cut your eggplant lengthwise into 3-4 equal parts, about 1/2 inch thick.

Sprinkle with salt and let eggplant side way on platter or bowl for 20-30 minutes (gets all the sour juices out).

Make Your Spread:

Meanwhile, mix Mayonnaise with Paprika in bowl and set aside in fridge.

Roast Your Bell Pepper:

Roast bell pepper in preheated oven (400 degrees F) for 15 – 20 minutes on one side (laying down) and another 15 – 20 minutes on the opposite side.  Let is cool completely, and then peel skin off and pull stem off.  Cut into 2-4 parts, cleaning out the seeds.  Set aside

Sear Your Eggplant:

Now, let’s go back to your eggplant – dip your eggplants flour, coating both sides of eggplant.

Coat eggplant with beaten egg mixture.

Now, dip your eggplant in the bread crumbs, making sure it is well coated.

Turn heat under a frying pan with your olive oil.  Use medium high heat.

Cook eggplant for 4 minutes on each side till it is golden brown but still firm.

Transfer eggplant to plate with paper towel to get rid of excess oil.

Repeat with the rest of the eggplants.  (You will only need one piece of eggplant for this recipe. Store the rest in the fridge to use later during the week, if you wish.)

Assemble Your Sandwich:

Spread the Mayonnaise Paprika mix onto your bread of choice, both slices.

Lay half of the spinach leaves on one piece of the bread, on top of the spread.

Lay your seared eggplant on top of the spinach leaves.

Assemble your roasted bell peppers on top of the eggplant.

Lay the rest of the spinach leaves on top of the roasted bell peppers.

Close sandwich with other piece of bread.