Eggplant And Basil Sandwiches |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These are really great sandwiches. They are ready for consumption in 20 minutes, but they sure don't take that long to consume!!! Ingredients:
8 slices unpeeled eggplant, about 1/2-inch thick |
1 large egg, beaten |
1/2 cup seasoned dry bread crumbs |
2 tablespoons extra virgin olive oil |
1 red onion, sliced and separated into rings |
8 slices provolone cheese |
12 large fresh basil leaves |
8 slices italian bread, toasted |
4 large or 8 small tomato slices |
Directions:
1. Dip eggplant slices into egg, then coat with bread crumbs.
2. Heat oil in a large skillet over medium heat.
3. Cook eggplant in oil 3-5 minutes, turning once, until golden brown and crispy.
4. Top each eggplant slice with onion ring and cheese.
5. Cover and cook to melt cheese, 1-3 minutes.
6. Place fresh basil leaves on 4 slices of toasted Italian bread.
7. Top with tomato, eggplant and remaining bread slices.
8. Serve.
9. These are also really good if brought to room temperature and wrapped and refrigerated to be eaten the next day.
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