By The yard. I keep forgetting I have a yard. This week I bought a hose and a sprinkler at the hardware store and stood in the back with it on Wednesday at 7 PM and watched the kids run through it in their underwear. Nora screamed like she was being murdered by joy. Liam laughed once — a real one, the kind that catches him by surprise.
I planted the basil out of its pot and into the small bed by the back step. Three plants made it. I named them Faith, Hope, and Charity, because if you're going to talk to plants, you might as well give them names.
Clinic — busy. A man, 62, came in Monday with chest pain that turned out to be heartburn but I sent him for the cardiac workup anyway and he came back Thursday with a thank you card and a box of donuts. The break room ate them in fourteen minutes.
Group Tuesday. We talked about anniversaries coming up. Mine is August 3 — two years. Lila's is in July. Diane's is in February (she's only three months out). Bernadette said it doesn't get easier, it gets familiar. Diane shook her head. We let her.
Meghan called at 11 Tuesday. She said Brian got food poisoning. I said from what. She said sushi, of course, in May, in Boston. I said why did he do that. She said I do not know, Katie. I told her to feed him toast and Pedialyte.
Sunday dinner at Ma's. Stuffed peppers — her version, with rice and ground beef and the tomato sauce she makes from scratch. Dad ate three. Ma noticed. Dad noticed Ma noticing.
Saturday pancakes. Burned the first one. Buttermilk. The maple syrup is from a small jar Patrick brought from a guy in New Hampshire. It tastes like trees in a way I cannot describe.
Food of the week: Ma's stuffed peppers. I tried to remake them Friday. Mine were okay. Hers are better.
I keep chasing Ma’s stuffed peppers and not quite getting there — and I think that’s okay. Some recipes belong to someone else. But the impulse behind them, that need for something warm and built with your hands after a long week of clinic shifts and group and burnt pancakes, that part is mine to work with. This eggplant sandwich scratches the same itch: it’s substantial, a little messy, deeply savory, and it rewards the effort. Make it for a Friday night when “okay” is exactly enough.
Eggplant Sandwich
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Servings: 2
Ingredients
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1 teaspoon kosher salt
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 crusty sandwich rolls or ciabatta, split
- 1/4 cup marinara or tomato sauce
- 1/2 cup shredded mozzarella or provolone
- 1/4 cup roasted red peppers, sliced
- Handful of fresh basil leaves
- 1 tablespoon balsamic glaze (optional)
Instructions
- Salt the eggplant. Lay eggplant slices on a paper towel-lined surface, sprinkle with kosher salt, and let sit for 15 minutes. Pat dry with paper towels to draw out moisture and reduce bitterness.
- Season and sear. Brush both sides of each eggplant slice with olive oil and dust with garlic powder, smoked paprika, and black pepper. Heat a skillet or grill pan over medium-high heat and cook slices 3–4 minutes per side until golden brown and tender.
- Toast the rolls. Brush the cut sides of the rolls lightly with remaining olive oil and toast in the oven at 400°F for 5 minutes, or face-down in the skillet, until just golden.
- Layer the sandwich. Spread marinara sauce on the bottom half of each roll. Layer the cooked eggplant slices, roasted red peppers, and shredded cheese.
- Melt the cheese. Place the open-faced sandwiches under the broiler for 2–3 minutes until cheese is melted and bubbling. Watch closely.
- Finish and serve. Top with fresh basil leaves and a drizzle of balsamic glaze if using. Cap with the top roll and serve immediately.
Nutrition (per serving)
Calories: 420 | Protein: 14g | Fat: 18g | Carbs: 52g | Fiber: 8g | Sodium: 780mg