Eggplant And Basil Sandwiches Recipe

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Ingredients:

Serving

8 slices unpeeled eggplant, about 1/2-inch thick
1 large egg, beaten
1/2 cup seasoned dry bread crumbs
2 tbsp extra virgin olive oil
1 red onion, sliced and separated into rings
8 slices provolone cheese
12 large fresh basil leaves
8 slices italian bread, toasted
4 large or 8 small tomato slices

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	762.61 Kcal (3193 kJ)
Calories from fat	242.42 Kcal
		% Daily Value*
Total Fat	26.94g	41%
Cholesterol	85.29mg	28%
Sodium	1104.2mg	46%
Potassium	2730.85mg	58%
Total Carbs	103.87g	35%
Sugars	44.22g	177%
Dietary Fiber	31.91g	128%
Protein	34.73g	69%
Vitamin C	44.6mg	74%
Iron	3.4mg	19%
Calcium	608.1mg	61%

Amount Per 100 g
Calories	60.92 Kcal (255 kJ)
Calories from fat	19.36 Kcal
		% Daily Value*
Total Fat	2.15g	41%
Cholesterol	6.81mg	28%
Sodium	88.2mg	46%
Potassium	218.14mg	58%
Total Carbs	8.3g	35%
Sugars	3.53g	177%
Dietary Fiber	2.55g	128%
Protein	2.77g	69%
Vitamin C	3.6mg	74%
Iron	0.3mg	19%
Calcium	48.6mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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