Thursday, July 26, 2012

Christine's Eggplant Sandwich

 Christine's Eggplant Sandwich
(Finally wrote this down)
Posted this for my friend at Tea&Biscotti through Twitter @TeaandBiscotti
You might want to follow TeaandBiscotti.
I follow different sites because I want to know more and more about Italy and they have really cool photos of food and people and MORE!!  Check it out!! 

Made the sandwich today, ate it and forgot to take pics. This is not for the person who likes bland food!!
Recipe for One:
One medium (one in photo above that I took would make Recipe for Two) eggplant. 

  1. Peel the eggplant and of course remove the stem.
  2. Slice 1/2 inch slices horizontally starting at the top of the plant (where you see the photo of the stem) because as you go down further to the bottom more seeds appear.
  3. Put the slices in a colander and load up with salt (the salt removes the juices to make it sweeter; as you go along in the season the juices that seep out will become browner; I use Morton's Lite Salt as I don't eat a lot of salt) and let sit in the colander for 15-30 minutes.
  4. Dry the slices off and get the salt off with a paper towel. 
  5. Dip in cornbread meal and fry until brown in EVOO or regular oil.  DO NOT put the slices in the frying pan until the oil is hot or the eggplant will be oily and the corn meal will fall off. 
  6. Remove slices from oil and drain on a plate covered with paper towels. Let them sit a little; the slices retain the heat!!
  7. Toast American Italian bread (you know the kind I mean that is in every grocery store and it really isn't Italian bread) slices (3/4' to 1" thick) OR use San Francisco Sour Dough Bread (toast or not toast).
  8. Spread bread (both pieces) with butter (I use my fave low fat).
  9. Spread thick slices of low fat Philadelphia cream cheese on top of the butter on each piece OR use provolone or mozzarella slices. 
  10. Put the warm eggplant slices on the cheese.  Douse with salt.  Again, I use Morton's Lite Salt. 
  11. Douse with Texas Pete or Tabasco.  (I am a transplanted Yankee and when I moved from there we didn't even have Texas Pete so I would have used Tabasco but now I am ensconced in the South so I use Texas Pete which actually has a better flavor)
  12. Add a slice or two of sweet onion or red onion on top if you wish.
  13. Put top piece of bread on and eat.
  14. Messy so have a lot of napkins on hand.  
I always take an acid reducer before I eat this.  NOTE: You can make this same sandwich with SLICED GREEN TOMATOES (and then you might an additional acid reducer) sliced 3/4" (approx) thick.  The cooked tomatoes will do more of a job on your stomach.  This is awesome!  I used to drink with beer but my stomach can't take it so I just drink water.  It doesn't go with wine or lemonade or tea. 


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Tuesday, July 24, 2012

Food Magazine Review - Bon Appetit - August 2012

Just got in magazine yesterday July 23rd!!  Should be on newstands now!!

Food and Wine ONLINE


45 Super-Simple Summer Recipes
  • Summer Squash and REd Quinoa Salad with Walnuts
  • Chicken with Herb Roasted Tomatoes and Pan Sauce
  • Blueberry-Drop Biscuit Cobbler
  • Pasta Salad with Melon, Pancetta and Ricotta Salata
  • Rosemary Swordfish Skewers with Sweet Pepper Salad
  • For nuitritional information on these recipes go to For nuitritional information (use search box)
Page 20 - 8 tomato recipes including the one on the cover "Tomato-Feta Open-Face Sandwich"

Did you miss another post?  SUMMER-TOMATO-RECIPES:  LINK: 






  • Tomatoes and blue cheese
  • Crunchy Oil-cured tomatoes
  • Horsradish Cherry Tomatoes
  • Tomato, Corn and Avocado Salsa
  • Tomato Butter
  • Summer Anchovy Salad
  • Sliced Tomato Salad
Pg. 60. Would anybody like some Prosecco?  It's 12:15!
at the Val'Orcia rustic villa in TUSCANY.
See miscellaneous photos of Tuscany below and below that see what was for lunch!!





Lunch is normal "peasant" food served outside of the rambling stone farmhouse that features a glassy saltwater pool set into the grass, awesome Tuscan hill views under the shade-giving fig tree in sunny and 90 degree weather.  
Forget North Carolina humidity!!  Wish I could be there!!!!!!!
  • Fusilli with a raw tomato sauce
  • Lamb spiked with rosemary and garlic and roasted in the wood-burning oven 
  • Crisp, golden fried zucchini blossoms (my husband makes great ones)
  • Bread with the best olive oil, sea salt and tomatoes. 
  • Zucchini cooked alle vongole or trifolotti
  • Iced Verdicchio
  • Platters of figs and prosciutto di Parma