Eggplant Chicken Sandwich

Hold the Bun Please! I don't know about you all, but I can only eat so many salads before I start jonesing for anything that comes between two pieces of bread - you know, a sandwich! Meat just seems so much happier when its tucked inside two pieces of something, anything, to give it a warm happy home. Well, bread is a no-no for those of us trying to live a Paleo lifestyle so I have a couple of go to options for transforming my meals into "sandwiches". For burgers I love to roast a big portabella mushroom cap. Deli sandwiches are great wrapped in a couple of large pieces of lettuce (think Jimmy John's Unwich). Tonight I am trying an Eggplant Chicken Sandwich.



Eggplant Chicken Sandwich



Ingredients:
4 chicken breasts - beat thin with mallet
olive oil or pam
favorite spices (I used garlic herb for 1/2 and lemon pepper for 1/2)
eggplant - cut in 1/2 inch slices
any toppings that you wish (I topped with spinach, garlic aioli mustard)

Preheat oven to 300. Pat breasts dry and rub with oil and spices. Lay in pyrex dish and bake for 30 min with a pan of water on shelf underneath (makes really moist chicken ). Cut eggplant in 1/2 inch rounds and lay out on a paper towel and salt. After chicken is done increase temp to 400 and place eggplant on sheet sprayed with pam. Drizzle olive oil over eggplant and roast for 15 min. while keeping chicken warm. Turn eggplant and broil for another 5 min. Spread with garlic mustard (or garlic mayo, sundried tomato pesto, get creative) and top with chicken, spinach, tomato, again whatever you want. Do me a favor - if you try this, comment on what you think and what toppings/spreads you tried.