Recipe courtesy of Michele Urvater

Eggplant Sandwiches

Name: Eggplant Sandwiches
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 dinner servings
Ingredients: 2 tablespoons vegetable oil; 8 slices (1/2-inch thick) eggplant; 1 egg, lightly beaten; Salt and pepper; Pesto to taste; 8 slices (1/4-inch thick) fresh mozzarella; 4 whole fresh basil leaves

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Level: Easy
Total: 50 min

Prep: 30 min
Cook: 20 min

Yield: 2 dinner servings

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Ingredients

2 tablespoons vegetable oil

8 slices (1/2-inch thick) eggplant

1 egg, lightly beaten

Salt and pepper

Pesto to taste

8 slices (1/4-inch thick) fresh mozzarella

4 whole fresh basil leaves

Directions

Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.