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Eggplant and Basil Sandwiches

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Betty Crocker Kitchens
Updated Aug 4, 2010
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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
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
  • Step 
    3
    Place 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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