When dealing with Thanksgiving leftovers, sandwiches are an obvious choice — and believe me, I consumed my fair share of turkey and stuffing on wheat bread last week. But in a more unexpected repurposing, I also used the breadcrumb mixture leftover from my New Orleans-style baked oyster dish to make this twist on a grilled cheese.
In this case, the "bread" is actually sliced eggplant coated with breadcrumbs, and the cheese is provolone (though mozzarella would also be good with a marinara dipping sauce on the side). I can't say this recipe is any healthier than a typical grilled cheese, since the bread crumb mixture is made with butter, but it is a creative take on a classic for all you grilled cheese fans.
What's cool is that the golden-browned breadcrumbs take on both the look and flavor of grilled, buttered bread, and the skins of the eggplant slices resemble bread crust. The breadcrumb mixture is easy to make, even for a weeknight supper. To get the recipe and step-by-step photos, read more