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Pesto-Eggplant Sandwiches
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Prep Time:
10 minutes
Total Time:
20 minutes
20-minute dinner: Crunchy eggplant pesto sandwiches, perfect for Italian food lovers.
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
Instructions:
  • First, dip eggplant slices into beaten egg, then generously coat them with breadcrumbs. Next, heat olive oil in a 10-inch skillet over medium heat. Cook the breaded eggplant in the oil for 3 to 4 minutes, flipping once, until beautifully golden brown and crisp.
  • Place a layer of onion and cheese on top of each eggplant slice. Cover and cook for 1 to 2 minutes until the cheese is perfectly melted.
  • Spread a generous layer of flavorful pesto on the bread before arranging slices of crisp cucumber, juicy tomato, and tender eggplant on top.

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