Grilled Eggplant Sandwiches– Our summer lunch recipe wagon presents a summer meal you can take to work or camp, or the beach.  Our recipes are quick, easy and less than 30 minutes to make.  Make our recipes the night before, refrigerate and pack for the next day.  Or, on the other hand, you can make our meals and freeze them for next week.  Our special today is Grilled Eggplant Sandwiches
SUMMER RECIPE WAGON: Grilled Eggplant Sandwiches
This filling snack can easily become a meal with a crisp salad of curly lettuce , red onions and crumbled feta.
1 large eggplant (about 1 ½ pounds)
¼ cup all purpose flour
8 ounces mozzarella cheese, cut into 8 slices
¼ teaspoon salt
4 large slices ripe tomato
¼ cup vegetable oil, divided
8 anchovy fillets
1 tablespoon chopped parsley
Slice unpeeled eggplant crosswise into eight ½ inch thick slices. In a pie plate, combine flour and salt. Dip eggplant slices in the flour mixture to coat evenly.
In a large skillet or griddle , heat 2 tablespoons oil over moderate heat. Working batches, add the eggplant and cook until tender and browned on both sides, about 2 minutes each side adding more oil if necessary. Remove the eggplant slices and drain.
On each of four eggplant slices, place a slice of cheese, a tomato slice, and two anchovies; top with the remaining eggplant slices.
Return the skillet or griddle to moderate heat; cook the eggplant sandwiches until the cheese melts slightly, about 3 minutes, turning once.  Transfer the eggplant sandwiches to serving plates, sprinkle with parsley.
Have a Safe, Happy Summer!!
SUMMER CHEF