This recipe from Milk Free Mom brings the humble sandwich to a whole new level!
Swapping bread for baked aubergine slices, this dish is packed with fresh veggies and bursting with delicious flavours.
So wave goodbye to boring lunches and choose this mouth-watering recipe instead. Just don’t forget to serve it with your favourite side salad!
Overview:
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4 people
Ingredients:
Oil or cooking spray
1 aubergine, peeled & thinly sliced lengthways
60g all purpose flour
2 eggs, beaten
100g breadcrumbs
Pesto, to taste
2 tomatoes, sliced
2 avocados, deseeded & thinly sliced
Salt & pepper, to taste
Instructions:
Preheat the oven to 200°C and spread some oil or cooking spray on a baking tray.
Put the flour in one bowl, the eggs in another bowl, and the breadcrumbs in a third bowl.
Take an aubergine slice and cover it in flour, then dip it in the egg, then cover it in breadcrumbs, then put it on the baking tray.
Continue until you’ve covered all aubergine slices and they're lying in a single layer on the tray.
Put the tray in the oven and bake for 20 minutes, turning the aubergine slices halfway through, until they start to become golden.
Once cooked, put a slice of aubergine on a plate and spread some pesto on top.
Add some tomato slices, avocado slices and seasoning.
Add another slice of aubergine on top, then serve.
Storage tips
Once fully cool, store your aubergine slices separately from the other ingredients. Put them in an airtight container and keep in the fridge for up to 3 days.