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
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.
Spread pesto on bread. Top with cucumber, tomato and eggplant.
