Pesto-Eggplant Sandwiches
4 open-face sandwiches
Ingredients
- 4 slices unpeeled eggplant 1⁄2 inch thick
- 1 egg beaten
- ⅓ cup Italian style bread crumbs
- 2 tablespoons olive or vegetable oil
- 4 thin slices red onion
- 4 slices provolone cheese 1 oz each
- 2 tablespoons basil pesto
- 4 slices Italian bread, toasted 1⁄2 inch thick
- 8 thin slices cucumber
- 4 thin slices tomato
Instructions
- Dip eggplant slices into egg, then coat with bread crumbs.
- In 10-inch skillet, heat oil over medium heat.
- Add eggplant; cook 3 to 4 minutes, turning once, until golden brown and crisp.
- Top each eggplant slice with onion and cheese.
- Cover; cook 1 to 2 minutes or until cheese is melted.
- Spread pesto on bread.
- Top with cucumber, tomato and eggplant.
Notes / Tips / Wine Advice:
The peak season for eggplant is generally August and September, but they usually are available all year. Choose eggplants that are firm and smooth skinned with no soft or wrinkled spots.
Nutritional Information
Calories: 310 kcal