Pesto Eggplant Sandwich Recipe

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Ingredients:

Serving

2 slices bread
3 slices eggplants
1 slice sweet onion (thin slice)
1 small roma tomato, sliced
4 tbsp pesto sauce
parmesan cheese
1 tbsp sweet onion , dressing (optional)

Directions:

On an aluminum foil lined baking sheet (I just use my toaster oven) place the three slices eggplant, brush both sides with pesto sauce.
At 350 degrees, bake for about 15-20 minutes, until tender.
On one slice of bread, put onion with half cheese.
On other slice of bread, put sliced tomato and other half of cheese.
Toast or broil until cheese is melted.
Layer eggplant on bread, top with Vadalia Sweet Onion sauce (optional).
Put slices of bread together, cut in half and enjoy! :).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	459.97 Kcal (1926 kJ)
Calories from fat	138.24 Kcal
		% Daily Value*
Total Fat	15.36g	24%
Cholesterol	11.84mg	4%
Sodium	370.89mg	15%
Potassium	1982.17mg	42%
Total Carbs	70.67g	24%
Sugars	39.19g	157%
Dietary Fiber	25.91g	104%
Protein	17.46g	35%
Vitamin C	30.5mg	51%
Iron	1.4mg	8%
Calcium	467.1mg	47%

Amount Per 100 g
Calories	47.76 Kcal (200 kJ)
Calories from fat	14.36 Kcal
		% Daily Value*
Total Fat	1.6g	24%
Cholesterol	1.23mg	4%
Sodium	38.51mg	15%
Potassium	205.83mg	42%
Total Carbs	7.34g	24%
Sugars	4.07g	157%
Dietary Fiber	2.69g	104%
Protein	1.81g	35%
Vitamin C	3.2mg	51%
Iron	0.1mg	8%
Calcium	48.5mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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