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Ingredients

• 4 slices unpeeled eggplant (1/2 inch thick)
• 1 egg, beaten
• 1/3 C. Italian-style dry bread crumbs
• 2 Tbs. olive oil
• 4 thin slices red onion
• 4 slices (1 oz. each) provolone cheese
• 2 Tbs. basil pesto
• 4 slices Italian bread (1/2 inch thick), toasted
• 8 thin slices cucumber
• 4 thin slices tomato

Description

Make This Tasty Sandwich In August And September When Eggplant Is In Season, Although You Can Find It All Year Round. Choose Eggplants That Are Firm And Smooth Skinned.

Recipe4Living