ELTs (Eggplant, Tomato, and Lettuce Sandwich)

I absolutely LOVE Carolyn's recipe for Baked Eggplant Parmesan. I spotted a grilled eggplant sandwich online when looking for other ideas for what to do with eggplant when it gets to be such a good deal and had this idea for a revamped BLT. I fed it to my husband and he scarfed it up and then said, "That was good. What was it?" You could very easily make a batch of the cutlets one night and use half as Eggplant Parmesan and then the other half in these tasty sandwiches. They reheat nicely in a skillet. Very affordable recipes when eggplant gets down to $.99 at ALDI!

Cost approx $.70 per sandwich. 


  • 1 eggplant, peeled (opt.) and sliced approx. 1/4"-1/2" thick 
  • 2 eggs
  • 2 c. Italian bread crumbs - or make your own
  • 2-4 T. olive oil
  • 1 tomato, sliced
  • lettuce or greens, torn into sandwich size pieces
  • mayo - I prefer ALDI's organic SimplyNature Mayonnaise 
  • Sandwich Buns or Sliced Bread


  1. Preheat oven to 375* and spread a baking sheet with a light layer of olive oil.
  2. Peel and slice eggplant. Beat eggs in a small bowl. (see Carolyn's recipe for making the eggplant cutlets with ziplock baggies.)
  3. Place breadcrumbs in another bowl. 
  4. Dip the eggplant slices in the egg and then in the breadcrumbs getting a nice layer of coating on them. Place on oiled baking sheet.
  5. Bake for 15 min. then flip and bake for another 10 minutes.
  6. While the eggplant is baking, I toast my bread with a light layer of butter or olive oil. I then prepare the sandwich with lettuce, tomato slices, and a smear of mayo. 
  7. Stack each sandwich with 1 large or several small eggplant cutlets. Serve warm.
*As pictured, that one is a double-decker with two layers of eggplant. You could also add more veggies such as red onion, roasted red pepper, or grilled zucchini, or a layer of cheese such as Parmesan, provolone, or mozzarella.


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