I almost never make sandwiches. especially since they, to me, are a very seasonal food. they require fresh tomatoes, that grow near by, and in my case, 200 yards away. Tomatoes are one of those foods that if it isn’t in season and it isn’t local. . . it isn’t good. Onions can be the same way but only because fresh onions are so delicious and crisp that you want them and nothing else.
we are without an oven right now. well we have one, in our possession. and it works. it just isn’t installed. so anything that maybe, normally, I would use the oven for , I have figured out that I’ll just do it on the stove top and hope for the best.
First I sliced the eggplant into about eight slices. A little thicker is better because you really want them to say soft and juicy. I coated them with olive oil in a hot pan and tossed them so they were truly saturated. The more oil the better, you want them to become and stay, super tender. Add some salt, to taste, and as much black pepper as you can stand and let them cook on about medium heat with a lid on for about fifteen minutes, flipping as needed.
While that was cooking, I prepared everything else.
the yield is for two sandwiches
sliced tofu into squares and fried until crispy (you can omit this and the sandwich still taste good)
sliced 1 walla walla sweet onion
sliced 4 small tomatoes
4 leaves of romaine lettuce
slightly toasted bread, of your choice
assemble however you see fit and enjoy!
MAKE sure that you don’t under cook the eggplant because that doesn’t taste good. and TRY not to over cook the eggplant so that it isn’t juicy and delicious.