Recipe

Ingredients (Yield: Serves 1)

2 slices eggplant (1/4-inch thick)
2 slices yellow squash (1/4-inch thick)
4 ounces Kikkoman Tempura batter
8-inch slice french bread, halved
2 ounces tomato sauce
1 ounce fontina cheese, grated

Marinade:
1 cup milk
1 tablespoon Kikkoman Less Sodium Soy Sauce
1 teaspoon fresh grated garlic

Instructions

Combine marinade ingredients. Marinate eggplant and squash at least one hour. Drain, batter and deep-fry 3 minutes at 350 degrees, or until lightly golden.

Grill bread to toast. Place tempura vegetables on one side of bread. Spread tomato sauce over vegetables, sprinkle with cheese and top with other slice of bread. Serve with small salad of sliced amfisi olives, pickled okra, roma tomato and spinach.

Recipe created by Chef Lamar Thomas, East-West Bistro, Athens, GA

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