Egg and Eggplant Club Sandwich

Name: Egg and Eggplant Club Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: egg; flour; eggplant; olive oil; sandwich bread; hummus; Dijon mustard; tomato; Iceberg lettuce; salt and pepper; Tooth Picks

4 stars (6) Rate this recipe

Preparation: 15 MIN
Cooking: 15 MIN
Servings: 4

Ingredients
Preparation

Nutrition Facts

For 1 serving

Teneur	% valeur quotidienne
Calories 545
Total Fat 27 g
Saturated Fat 5 g
Sodium (salt) 677 mg
Carbohydrates 55 g
Fibre 7 g
Protein 20 g

About nutrition facts

Preparation

With the rack in the middle position, preheat the oven to 200°C (400°F). Oil a 20-cm (8-inch) square Pyrex baking dish.
Pour the beaten eggs into the dish. Season with salt and pepper. Bake until firm, about 10 minutes. Cut the omelet into quarters. Using a spatula, lift the pieces from the dish. Keep warm.
Meanwhile, dredge the eggplant slices in the flour. In a large skillet over medium-high heat, brown on both sides in the oil. Set aside.
Toast 3 slices of bread for each sandwich. Spread a generous amount of hummus on 1 slice. Top with 1 piece of omelet and 1 eggplant slice. Top with another slice of bread. Spread with mustard to taste. Top with 2 tomato slices and 1 piece of lettuce and finish with 1 slice of bread spread generously on the underside with hummus. Secure with 4 toothpicks and cut into quarters.
Serve immediately.