Broiled Eggplant Open Face Sandwiches
Created by dienia b on July 21, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 3026m
- Recipe #20279
Ingredients
- 2 pound eggplant (1 eggplant)
- 8 ounces cream cheese (slices)
- 3/4 cup cracker crumbs
- 4 tablespoons butter
- 1 teaspoon salt
- 1 medium tomato (sliced into 8 medium thick slices)
- 8 ounces bacon (8 slices)
- 2 large eggs
- 4 tablespoons lard
- CHEESE SAUCE
- 3 tablespoons butter
- 1 cup milk
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/2 cup grated cheese
- Pepper, dash
How to Make
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Step 1: Peel eggplant and slice in 1/2 inch slices.
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Step 2: Let stand in salt water 2 hours. Dry.
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Step 3: Mix the salt with the cracker crumbs.Beat eggs.
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Step 4: Dip eggplant in egg, then in cracker crumbs.
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Step 5: When fat is hot, fry the eggplant on both sides, until golden brown and until tender. This requires about 12 minutes.
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Step 6: Place eggplant on broiler rack and on each piece of eggplant place a slice of tomato, then a slice of cheese.
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Step 7: Cut the bacon strips in half and place crisscross over the cheese.
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Step 8: Broil until the bacon is brown and crisp.
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Step 9: The eggplant may be fried in advance of needing it and kept in refrigerator until ready to use.
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FOR THE CHEESE SAUCE
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Step 10: Melt butter, blend in the flour, add the milk and cook on low heat until medium thick. Add seasoning and cheese and stir until cheese is melted. This may be made in advance and kept in refrigerator, warming when ready to serve. Serves 8
Nutritional Facts
- Serving Size: 1 (237.2 g)
- Calories 422.1
- Total Fat - 33.9 g
- Saturated Fat - 17.5 g
- Cholesterol - 132.2 mg
- Sodium - 860.3 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 4 g
- Sugars - 7.2 g
- Protein - 12.1 g
- Calcium - 168.3 mg
- Iron - 1.3 mg
- Vitamin C - 3 mg
- Thiamin - 0.2 mg