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
Preparation
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.
