Marinated eggplant sandwich
1/4 pound eggplant, sliced thin
3-4 tomato slices
Handful mixed greens
1/4 cup Villa Tronco vinaigrette salad dressing
1 ciabatta roll
- Cut the top off an eggplant and then slice about 10-12 very thin slices.
- Put the eggplant in a bowl with vinaigrette salad dressing. Toss well and allow to marinate about 40 minutes.
- Slice the ciabatta roll and fill it with the eggplant, greens and tomato.
- From Tom Sedio, executive chef, Villa Tronco restaurant.