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Pesto-Eggplant Sandwiches
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  • total
  • prep
225 calories/serving

Provided By:
Woman's Day

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    • Ingredients

    Serves:

    Directions

    Beat egg with a fork in a shallow dish. Spread crumbs on a plate. Turn eggplant slices in egg, then bread crumbs to coat.

    Heat 11/2 tsp oil in each of 2 large nonstick skillets. Add 4 slices eggplant to each and cook 5 to 6 minutes, turning once and adding more oil as needed, until golden brown and crisp.

    Top each eggplant slice with 1 slice each onion and cheese, folding cheese to fit. Cover skillets and cook 1 to 2 minutes until cheese melts.

    Spread pesto on bread. Top with cucumber, tomato and eggplant.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories from fat 225Total Fat 25gm38%
    Fiber 5gm5%

    Nutrition Facts provided by: Woman's Day

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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