Dinner ready in just 20 minutes! Enjoy these crunchy eggplant sandwiches packed with pesto. Perfect if you love Italian cuisine.
Pesto-Eggplant Sandwiches
- Prep Time 10 min
- Total 20 min
- Servings 4
- Ingredients 10
Ingredients
- 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
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.
-
Step3Spread pesto on bread. Top with cucumber, tomato and eggplant.
Nutrition
275
Calories
17g
Total Fat
11g
Protein
23g
Total Carbohydrate
Nutrition Facts
Serving Size: 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
% Daily Value*:
Exchanges:
Tips from the Betty Crocker Kitchens
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