Ingredients
Product Substitutes
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Method
1
Sprinkle salt on both sides of the eggplant slices and place on paper towels. This will draw out the water. After 15 minutes, pat dry the eggplant. Brush eggplant with 1 tbsp of olive oil and sprinkle both side with herbs, salt and pepper.
2
On a hot grill pan, add 1 tbsp olive oil. Grill eggplant slices for about 3-4 minutes on each side. Remove from pan.
3
After the eggplant slices have cooled down a bit spread with Philadelphia.
4
Layer the veggies, starting with the arugula and ending with the tomato. Place another piece of eggplant on top, Philadelphia side down, and gently press the sandwich together.
5
Pin the sandwiches together with a rosemary stick and serve immediately.
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