Pesto-Eggplant Sandwiches

Dinner ready in just 20 minutes! Serve these crunchy pesto coated Italian bread sandwiches made with eggplant, onion, tomato and cheese.

  • prep time 10 min
  • total time 20 min
  • ingredients 10
  • servings 4

Ingredients

4
slices (1/2 inch thick) unpeeled eggplant
1
egg, beaten
1/3
cup seasoned dry bread crumbs
2
tablespoons olive or vegetable oil
4
thin slices red onion
4
slices (1 ounce each) provolone cheese
2
tablespoons pesto
4
slices (1/2 inch thick) Italian bread, toasted
8
thin slices cucumber
4
thin slices tomato
  • 1 Dip eggplant slices into egg, then coat with bread crumbs. Heat oil in 10-inch skillet over medium heat. Cook eggplant in oil 3 to 4 minutes, turning once, until golden brown and crisp.
  • 2 Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
  • 3 Spread pesto on bread. Top with cucumber, tomato and eggplant.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Open-faced Sandwich
    Calories
    275
    (
    Calories from Fat
    155),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    450mg
    450%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    3g
    3%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Exchanges:
    *Percent Daily Values are based on a 2,000 calorie diet.
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