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Crispy Eggplant Sandwiches with Tomato-Tarragon Relish

Jamie Vespa MS, RD
  • 60 minutes
  • Serves 4

INGREDIENTS

1 tbsp

Garlic cloves

2

Globe eggplants, medium

1

Lettuce

1/3 cup

Shallots

1 1/2 tbsp

Tarragon, fresh

2 cups

Tomatoes

1

Egg, large

2 tbsp

Avocado oil mayonnaise

1 tsp

Lower-sodium tamari

1/2 tsp

Black pepper, freshly ground

3/4 tsp

Kosher salt

1 tsp

Sweetener, granulated

3 tbsp

Apple cider vinegar

1

Cooking spray

1 tbsp

Olive oil

1 cup

Whole-wheat bread crumbs

4

slices Mozzarella cheese

1 tbsp

Parmesan cheese, grated

4 (6") sourdough baguettes, halved lengthwise