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Eggplant and Basil Sandwiches

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Eggplant and Basil Sandwiches
  • Prep 10 min
  • Total 16 min
  • Servings 4
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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!
Updated Aug 4, 2010

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Spread 1/4 cup prepared basil pesto on the bread instead of using basil leaves.
  • tip 2
    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

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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