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
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.
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.