EGGPLANT AND BASIL SANDWICHES

Eggplant and Basil Sandwiches image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 16m

Yield 4

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 255, Carbohydrate 23 g, Cholesterol 25 mg, Fiber 3 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg