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Eggplant and Basil Sandwiches

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Eggplant and Basil Sandwiches
  • Prep Time 10 min
  • Total Time 16 min
  • Servings 4
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Dinner ready in just 16 minutes! Serve these crunchy sandwiches made with eggplant, onion, tomato, basil leaves and cheese – a tasty meal!

Ingredients

8
slices unpeeled eggplant, about 2 inches in diameter and 1/2 inch thick
1
egg, beaten
1/3
cup seasoned dry bread crumbs
2
tablespoons olive or vegetable oil
4
thin slices red onion, separated into rings
4
slices (1 ounce each) provolone cheese, cut in half
12
large fresh basil leaves
8
slices Italian bread, 1/4 inch thick, toasted
4
thin slices tomato

Directions

  • 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 Place basil leaves on 4 slices bread. Top with tomato, eggplant and remaining bread slices.
Tips  

Spread 1/4 cup prepared basil pesto on the bread instead of using basil leaves.

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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
255
(
Calories from Fat
125
)
Daily Value
Total Fat
14g
(
Saturated Fat
6g
)
Cholesterol
25mg
Sodium
490mg
Total Carbohydrate
23g
(
Dietary Fiber
3g
)
Protein
12g
Daily Value*:
Iron
8%
8%
Exchanges:
1 Starch; 2 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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