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Ingredients

• 4 slices (1/2 inch thick) unpeeled eggplant
• 1 egg, beaten
• 1/3 cup seasoned dry bread crumbs
• 2 tablespoons olive or vegetable oil
• 4 thin slices red onion
• 4 slices (1 ounce each) provolone cheese
• 2 tablespoons pesto
• 4 slices (1/2 inch thick) Italian bread, toasted
• 8 thin slices cucumber
• 4 thin slices tomato

Description

Dinner Ready In Just 20 Minutes! Enjoy These Crunchy Eggplant Sandwiches Packed With Pesto. Perfect If You Love Italian Cuisine.

Betty Crocker