Eggplant, Almond, Tomato Sandwich (Edit recipe)

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

20 minutes

16 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	214
Fat:	19 g
Carbohydrates:	7 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	1955 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Leslie McDonald

View original recipe

Serves: 4

Ingredients

1 whole Eggplant, sliced
1 whole Tomato, sliced
1 bunch fresh Basil
1 cup Dairy-free Ricotta (Kite Hill)
2 Tbsp Avocado Oil, divided
1 Tbsp Sea Salt
1 Tbsp Primal Palate Super Gyro Seasoning
1 Tbsp Primal Palate Jerk Seasoning

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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

Preheat the oven to broil.
Slice the eggplant into 1-inch thick discs and place on a baking sheet.
Drizzle with half of the avocado oil and season with half of the salt, Jerk seasoning and Super Gyro blend
Flip the eggplant over and drizzle with the remaining avocado oil and the remaining seasoning.
Place the baking sheet in the oven and broil for 4 minutes.
Rotate the baking sheet and broil for another 4 minutes.
Remove the baking sheet from the oven and flip the eggplant over.
Place the baking sheet back in the oven and broil for 4 minutes.
Rotate the baking sheet and broil for another 4 minutes.
Remove the baking sheet from the oven.
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).
Enjoy!