Eggplant, Almond, Tomato Sandwich

A delicious recipe makeover your favorite Caprese salad, turned into the comfort food of a sandwich

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to broil.
  2. Slice the eggplant into 1-inch thick discs and place on a baking sheet.
  3. Drizzle with half of the avocado oil and season with half of the salt, Jerk seasoning and Super Gyro blend
  4. Flip the eggplant over and drizzle with the remaining avocado oil and the remaining seasoning.
  5. Place the baking sheet in the oven and broil for 4 minutes.
  6. Rotate the baking sheet and broil for another 4 minutes.
  7. Remove the baking sheet from the oven and flip the eggplant over.
  8. Place the baking sheet back in the oven and broil for 4 minutes.
  9. Rotate the baking sheet and broil for another 4 minutes.
  10. Remove the baking sheet from the oven.
  11. Stack your sandwich by layering 1 Tbsp. of ricotta cheese, a slice of tomato, 1-2 basil leaves, and another eggplant disc. Repeat until all of the sandwiches have been made (makes about 4 sandwiches - 8 eggplant slices).
  12. Enjoy!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:20 minutes
  • cook:16 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:210
    Fat:20 g
    Carbohydrates:4 g
    Protein:6 g
    Calculated per serving.

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