Name: Bacon, Eggplant & Tomato Sandwiches with Smoked Provolone & Fresh Basil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: as many as you like!
Ingredients: A small to medium eggplant; 1 slice of bread, toasted (I used French bread); 1 strip of bacon, cooked; 2 – 3 slices of eggplant; 2 – 3 slices of fresh garden tomato; 1 slice of smoked provolone; 2 – 3 fresh basil leaves

Ingredients

Scale

A small to medium eggplant

For each open-faced sandwich:

1 slice of bread, toasted (I used French bread)
1 strip of bacon, cooked
2 – 3 slices of eggplant
2 – 3 slices of fresh garden tomato
1 slice of smoked provolone
2 – 3 fresh basil leaves

Instructions

Spray a baking sheet with cooking spray and preheat the oven to 400 F. Slice thin slices off the eggplant horizontally (about 1/8 inch thick) and set them on the baking sheet. Sprinkle lightly with Red Robin Seasoning, flip them over and sprinkle the other side as well. Bake at 400 for about 10 minutes or until the eggplant is tender.
Meanwhile lightly toast the bread and cook the bacon. Tear (or cut) the bacon slices in half lengthwise.
Remove the eggplant from the baking sheet and add the toast. Arrange the eggplant slices on the toasts, top with tomato slices and then arrange the bacon so that you’ll get a bit of bacon in each bite. Top with a slice of provolone and bake at 400 for another 7 minutes or so or until the cheese is melted and bubbly.
Serve with fresh basil leaves on top.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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