Ingredients
- 1 large egg
- 1/2 cup seasoned dry bread crumbs
- 8 1/2-in.-thick slices unpeeleed eggplant
- 2 Tbsp olive oil
- 8 thin slices red onion
- 8 slices (1/2 oz each) provolone cheese
- 1/4 cup purchased pesto
- 8 1/2 inch thick slices Italian bread, toasted
- 16 thin slices cucumber
- 8 thin slices tomato
Description
Pesto-Eggplant Sandwiches - The Huffington Post
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