Pesto-Eggplant Sandwiches
Time needed
20 min
preparation
Serving Size / Yield
4
Ingredients
- 4 slices unpeeled eggplant (1/2 inch thick)
- 1 egg, beaten
- 1/3 C. Italian-style dry bread crumbs
- 2 Tbs. olive oil
- 4 thin slices red onion
- 4 slices (1 oz. each) provolone cheese
- 2 Tbs. basil pesto
- 4 slices Italian bread (1/2 inch thick), toasted
- 8 thin slices cucumber
- 4 thin slices tomato
Directions
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 each slice of bread. Top with cucumber, tomato and eggplant.
