tomato-eggplant-tartines

Tomato Eggplant Tartines

Step 1Heat oven to 450°F. Set wire rack into rimmed baking sheet.
Step 2On separate rimmed baking sheet, toss panko with 3 tablespoons oil. Bake until golden brown, 3 to 4 minutes; transfer to shallow bowl. In second shallow bowl, beat eggs.
Step 3Pound each piece of pork to 1⁄4-inch thick. Season with 1/4 teaspoon salt. Dip 1 piece at a time in egg, letting any excess drip off, then in panko, pressing gently to help adhere; transfer to prepared rack. Roast until golden brown and cooked through, 10 to 12 minutes.
Step 4Meanwhile, in medium bowl, combine ketchup, Worcestershire, soy sauce, and 1 teaspoon vinegar.
Step 5In large bowl, whisk together honey with remaining tablespoon each vinegar and oil. Add cabbages and toss to combine. Serve with crispy pork and tonkatsu sauce.

Step 1Cook bacon until crisp.
Step 2Combine low-fat Greek yogurt, fresh dill, scallion, and 1/4 teaspoon each salt and pepper.
Step 3Cut salmon fillet into 4 thin pieces, season with 1/4 teaspoon each salt and pepper and cook on medium in oil until opaque throughout, 1 to 2 minutes per side.
Step 4Spread yogurt mixture over 4 thick slices toasted bread and top with lettuce, sliced tomato, salmon, crisp bacon, and 4 more slices toasted bread. Serve with cucumber salad if desired.