About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Glenn Harrell Jr says

    5 stars
    Easy to make enjoying them now. I made plenty so i add sum heat to a couple jalapeños and Habanero’s.

  2. Bethy Levy says

    Another Fabulous recipe from you, Tori!

    I can’t wait to try making it, and I’m wondering if it is possible to use non-bleached parchment paper instead of a greased pan in the oven?

  3. Mary says

    5 stars
    Delicious! I was wondering what to do with eggplant. This is the first year I’ve grown them in my garden. I used mozzarella in the middle and a thin slice of fresh tomato. Marinara made from my homegrown tomatoes and basil topped each sandwich. I think I’m in love. I really enjoy your site, the food reminds me of our trip to Israel, unforgettable. Thanks!

  4. Yoh says

    5 stars
    I was trying to decide what to do with an eggplant I had, and I found this easy and delicious recipe. I adapted this recipe with what I had on my pantry, so I used white cheddar instead of the provolone, corned beef and marinara sauce instead of the sun dried tomatoes, and “El mexicano” breadcrumbs with chipotle (which surprisingly have very little heat, just enough so you can detect it). The results were awesome, and I my husband’s tummy was very happy. Thank you for this recipe. I’ll definitely keep it among my favorites ^^
    http://instagram.com/p/eEKTdsNSMJ/

  5. kathleenMary cylkowski says

    5 stars
    These are terrific!! They get better every time we make them. Great to carry to quilt class.

  6. Michelle says

    4 stars
    These look so good! Do you think they would taste OK if I left the cheese out, and just made an eggplant-sundried tomato sandwich? I’m looking for a way to make this parve. Thank you, your blog is AMAZING!

    • Tori Avey says

      Thanks Michelle! Of course you can leave out the cheese but it won’t taste the same. I would perhaps add some roasted peppers and roasted Portobello mushrooms to the filling for added flavor. Enjoy!

  7. Alex says

    5 stars
    How much of this recipe could be prepared in advance? Could one go so far as to pre-bread the “sandwiches” early in the day, putting them in the oven at the last minute? Thanks so much for your great recipes!

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