Eggplant and Basil Sandwiches
From jaie 17 years ago
- 10 minutes to make
- Serves 4
These are really great sandwiches. They are ready for consumption in 20 minutes, but they sure don't take that long to consume!!!
Ingredients
- 8 slices unpeeled eggplant, about 1/2-inch thick shopping list
- 1 large egg, beaten shopping list
- 1/2 cup seasoned dry bread crumbs shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1 red onion, sliced and separated into rings shopping list
- 8 slices provolone cheese shopping list
- 12 large fresh basil leaves shopping list
- 8 slices Italian bread, toasted shopping list
- 4 large or 8 small tomato slices shopping list
How to make it
- Dip eggplant slices into egg, then coat with bread crumbs.
- Heat oil in a large skillet over medium heat.
- Cook eggplant in oil 3-5 minutes, turning once, until golden brown and crispy.
- Top each eggplant slice with onion ring and cheese.
- Cover and cook to melt cheese, 1-3 minutes.
- Place fresh basil leaves on 4 slices of toasted Italian bread.
- Top with tomato, eggplant and remaining bread slices.
- Serve.
- These are also really good if brought to room temperature and wrapped and refrigerated to be eaten the next day.
People Who Like This Dish 26
- eastcoaster Nowhere, Us
- beautifulsoul79 Nowhere, Us
- Inthekitchen Nowhere, Us
- reviews Anycity, Anystate
- mommyluvs2cook Santa Fe, TX
- livvyloulove Nowhere, Us
- sandwich_connoisseur Perth, Australia
- recipeaddict1 League City, TX
- mystic_river1 Bradenton, Florida
- hmizerek Frankford, DE
- Plus 16 othersFrom around the world!
The Rating
Reviewed by 5 people-
Your killing me here tonight woman!! WIth baby in house who has time to eat!!! lol.
recipediva
in Pittsburgh loved it
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these are wonderful TY for post
mystic_river1
in Bradenton loved it
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This sounds absolutely Wonderful,& Unique, I love Provolone, I just have to find Basil Leaves lol...Thanks for posting it I will definately be making it & bookmarking
tannzzi
in Portage loved it
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Reviews & Comments 9
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