Eggplant & Basil Sandwhiches
8 slices unpeeled eggplant, about 1/2" thick & 2-3” diameter
1 egg, beaten
1/3 cup seasoned dry bread crumbs
2 tablespoons olive or vegetable oil
4 thin slices of red onion
4 slices provolone cheese
12 large fresh basil leaves OR 1/4 prepared basil pesto
8 slices Italian bread – 1/4" thick, toasted
4 thin slices of tomato
Dip eggplant slices into egg, then coat with breadcrumbs. Heat oil in a skillet over medium heat. Cook eggplant in oil 3-4 minutes, turning once, until golden brown.
Top each eggplant slice with onion & cheese. Cover & cook 1-2 minutes until cheese melts. Place basil leaves or pesto onto 4 slices of bread – top with tomato, eggplant slice & other piece of bread.