Dinner ready in just 16 minutes! Serve these crunchy sandwiches made with eggplant, onion, tomato, basil leaves and cheese – a tasty meal!
Eggplant and Basil Sandwiches
- Prep Time 10 min
- Total 16 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Dip 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.
-
Step2Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
-
Step3Place basil leaves on 4 slices bread. Top with tomato, eggplant and remaining bread slices.
Nutrition
255
Calories
14g
Total Fat
12g
Protein
23g
Total Carbohydrate
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;Recipe Tips
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