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Eggplant and Basil Sandwiches

  • Prep 10 min
  • Total 16 min
  • Servings 4

Dinner ready in just 16 minutes! Serve these crunchy sandwiches made with eggplant, onion, tomato, basil leaves and cheese – a tasty meal! MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
255
Calories from Fat
125
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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