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Pesto-Eggplant Sandwiches

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By Betty Crocker Kitchens
Updated Oct 21, 2010
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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
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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

  • 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
    Spread 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:
*Percent Daily Values are based on a 2,000 calorie diet.

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