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Dairy
Easy
4 Servings
Allergens 
40 Hours
Diets
The blend of flavors, textures, and colors, makes this eggplant sandwich simply scrumptious! It’s worth the effort!
1 eggplant
2 to 3 eggs, for dipping
1-2 cups Gefen Almond Flour, for coating
garlic mayo (see below)
sliced cheese
lettuce, tomato, or desired vegetables, for serving
1/4 cup Gefen Mayonnaise
Peel and slice the eggplant into 3/4-inch slices. Lightly salt the slices and let sit for 15 minutes.
Pat dry and dip into eggs, then coat with almond flour.
Preheat a well-greased pan. Cook the eggplant in a single layer on a small flame until browned, flipping once.
Defrost the cube and mix with mayo.
Spread garlic mayo on coated, cooked eggplant slices. Place a slice of cheese on top.
Add desired vegetables and make a sandwich.
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