Pesto-Eggplant Sandwiches

(1)
1 reviews.
  • 10 min prep time
  • 20 min total time
  • 10 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
  3. 3 Spread pesto on bread. Top with cucumber, tomato and eggplant.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved