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Prep 10min
Total16min
Servings4
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
255
Calories from Fat
125
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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