Pesto-Eggplant Sandwiches

Pesto-Eggplant Sandwiches

Dinner ready in just 20 minutes! Enjoy these crunchy eggplant sandwiches packed with pesto. Perfect if you love Italian cuisine.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

open-face

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
  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.
Makes 4 open-face sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (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;
*Percent Daily Values are based on a 2,000 calorie diet.