Eggplant & Basil Sandwiches

  • Category

  • Ingredients

    8 slices unpeeled Green Giant® Fresh 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 Green Giant® Fresh Basil leaves

    8 slices Italian bread, 1/4 inch thick, toasted

    4 thin slices tomato

  • Directions

    1. Dip eggplant slices into egg, then coat with bread crumbs. Heat oil in 10­inch skillet over medium heat. Cook eggplant in oil 3 to 4 minutes, turning once, until golden brown and crisp.

    2. Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

    3. Place basil leaves on 4 slices bread. Top with tomato, eggplant and remaining bread slices.

  • Nutrition Facts

  • 4 servings

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