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Prep 10min
Total20min
Servings4
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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
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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
Spread pesto on bread. Top with cucumber, tomato and eggplant.
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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 Open-faced Sandwich
Calories
275
Calories from Fat
155
Total Fat
17g
Saturated Fat
6g
Cholesterol
75mg
Sodium
450mg
Total Carbohydrate
23g
Dietary Fiber
3g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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