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.