1 round slice of eggplant (Julienned)
1 thin slice of extra firm tofu, drained and pressed (enough to cover bread)
3 white button mushrooms (minced)
1 clove raw garlic (minced)
2 slices of bread (toasted)
1 tablespoon butter
1 teaspoon soy sauce
dash of salt
dash of pepper
1 teaspoon yellow mustard
3 dashed of parsley
In a frying pan, on medium-low heat, melt half of the butter. Place eggplant strips, minced garlic, and minced mushrooms into the pan and allow it to cook until tender. Add pepper, parsley and salt then, set this aside.
Wipe out your pan and put the rest of the butter and the soy sauce into it over medium heat. Take the drained and pressed slice of extra firm tofu and cook it until brown on each side.
Take the two slices of toasted bread and on one slice place eggplant mixture and top with tofu. On the other, spread yellow mustard. Put together and ENJOY!
This was such a great sandwich, it would be perfect with tomatoes.