Tofu Tuesday #30

Brought to you by...
Kaci@Ellyphant & Kelli@Gohn Crazy

Tofu Tuesday is the place to share all of your vegetarian secrets. If you have a great recipe to share, a product to rave or rant about, or anything that has made being a vegetarian easier for you please share it. (And vegans of course are welcome too!!) Feel free to grab the little button over there to the right. After you post come back here and link up with your address in the comments. I'm looking forward to reading all your posts!

Introducing one, er two of my new favorite foods...

Meet Eggplant, Mozzarella, & Basil and Tomato, Mozzarella, & Basil Sandwiches.

They are delicious!! Oh and easy too!

This is how I make them. First the rolls that I think are best with this are Arnold Select Sandwich Thins 100% Whole Wheat. If you are making the eggplant sandwich you'll want to heat your eggplant first. I use frozen breaded eggplant slices which I spoke of back in THIS POST. I put it in the toaster oven and broil it for a couple minutes on each side. Then I take it out and sit it on the bottom slice of the roll. Next I put one generous spoonful of sun dried tomato pesto (you can find it in the spaghetti sauce section of the grocery store). On top of those I cut enough mozzarella cheese to cover the eggplant and then stick it back under the broiler until the cheese is completely melted. Then you take it out and shake a little dried basil flakes on top and then top it with the other bun and you're done.

The process is basically the same for the tomato. Just slice a fresh tomato and place the slice on the bottom roll. Put your pesto on top of that, then your mozzarella, broil, sprinkle, top bun, done.

They are yum yum good - and healthy too!