Pesto-Eggplant Sandwiches
Source of Recipe
Woman's Day
List of Ingredients
1 large egg
1/2 cup seasoned dry bread crumbs
Eight 1/2-in.-thick slices unpeeled eggplant
2 Tbsp olive oil
8 thin slices red onion
8 slices (1/2 oz each) provolone cheese
1/4 cup purchased pesto Eight
1/2-in.-thick slices Italian bread, toasted
16 thin slices cucumber 8 thin slices tomato
Recipe
1. Beat egg with a fork in a shallow dish. Spread crumbs on a plate. Turn eggplant slices in egg, then bread crumbs to coat.
2. Heat 11/2 tsp oil in each of 2 large nonstick skillets. Add 4 slices eggplant to each and cook 5 to 6 minutes, turning once and adding more oil as needed, until golden brown and crisp.
3. Top each eggplant slice with 1 slice each onion and cheese, folding cheese to fit. Cover skillets and cook 1 to 2 minutes until cheese melts.
4. Spread pesto on bread. Top with cucumber, tomato and eggplant.
|
|
member logon
