Prep Time 10 MIN
Total Time 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.
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
Directions
- 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.
- Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
- Place basil leaves on 4 slices bread. Top with tomato, eggplant and remaining bread slices.