Eggplant Sandwich

    Ok, seriously, this whole warm weather/cold weather thing is giving me whiplash! I started this past week playing in a blow up pool, eating popsicles, and getting sun burns. Three days later I walked to work dressed like an Eskimo. This is not ok, spring-not OK!
    Anyway, while I was still enjoying the warmth of the first half of my week I spent time dreaming of fresh vegetable sandwiches. Having said that, the meal plan for the week turned out very light, fresh, and springy, despite the sudden change in weather.
    One of my favorite sandwiches to make is: An Egg Plant Sandwich! It. Is. Amazing. I would have liked to make it on the grill, but since the weather wasn't cooperating I just used my oven, so keep that in mind.

Eggplant Sandwich

Ingredients (for one sandwich):

1 large slice of eggplant cut in half

1/3 piece of baguette cut in half lengthwise

2 slices of tomato

1/4 avocado

2 leaves of lettuce

2 red pepper rings

1/2 small onion sliced into rings

olive oil

garlic salt

oregano

Italian seasoning

3 slices of cucumber

Directions:

1) coat both half of eggplant, tomato,onion, and red pepper in olive oil, garlic salt, and Italian seasoning

2) Drizzle olive oil over the inside of the baguette, and top with oregano and garlic salt

3) Place all the prepared ingredients on a baking sheet and put in the oven at 350 for about ten minutes (or until the bread is toasted and the veggies are soft)

4)Spread avocado over one side of the baguette the place all the remaining ingredients inside and there you have it!