Turkey Eggplant And Tomato Sandwich Food

TURKEY, EGGPLANT AND TOMATO SANDWICH

Steps:

• Heat skillet sprayed with cooking spray on medium heat. Add eggplant; cook 5 min. on each side or until tender and lightly browned on both sides.
• Spread toast slices with dressing.
• Fill with lettuce, turkey, eggplant and tomatoes.

MEDITERRANEAN TURKEY STUFFED EGGPLANT

Steps:

• Pre-heat oven to 350 degrees.
• Slice eggplants in half lengthwise. Leaving about a 1/2 inch border around the edges and cutting deep but taking care not to pierce skin, score eggplant flesh diagonally one way and then diagonally the other way to form a diamond pattern. Brush each eggplant half with 1 tsp olive oil, 1/8 tsp salt, and 1/8 tsp pepper.
• Place eggplant halves on baking sheet and bake for about 30 minutes, until flesh is golden. Remove from oven to let cool a bit.
• When eggplants are cool enough to touch scoop out the flesh and chop it into cubes.
• Heat 1 Tbsp olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until translucent. Add garlic and cook for 2 more minutes.
• Add turkey to skillet, along with oregano, paprika, salt, pepper, and cinnamon. Cook turkey, breaking up with a spatula or fork, until cooked through. Drain excess oil from skillet if necessary. Stir in tomatoes, olives, feta, and chopped eggplant and cook for another minute.
• Remove skillet from heat and stir in Hood Sour Cream.
• Stuff eggplants with turkey mixture and sprinkle panko over the top of each eggplant.
• Bake at 350 for about 15 minutes. Then turn broiler on and broil for 2-3 minutes, until tops of eggplants are golden.
• Garnish eggplants with chopped parsley, additional chopped tomato, and additional sour cream if desired.

EGGPLANT AND TOMATO SANDWICHES WITH GARLIC-THYME MAYO

Steps:

• Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections.

ROASTED EGGPLANT AND TOMATO SANDWICHES

Steps:

• Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
• Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
• Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.

GRILLED EGGPLANT SANDWICHES

Steps:

• Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

TURKEY EGGPLANT CASSEROLE

Steps:

• In a large pot, saute turkey, onion & peppers & garlic over medium heat until browned. (stir often to break up the turkey).
• Add eggplant, tomatoes and basil. Bring to a low boil for 5 minutes.
• Transfer to a sprayed 9x13 pan.
• Sprinkle bread crumbs on top.
• Cover with foil.
• Bake 60 minutes @ 350. (remove foil last 15 minutes & sprinkle Parmesan cheese on the top).