Eggplant sandwiches (mf)

Yield: 2 Servings

Measure Ingredient
2 tablespoons Vegetable oil
8 slices Eggplant, 1/2 inch thick
1 \N Egg, lightly beaten
\N \N Salt and pepper
\N \N Pesto, to taste
8 slices Fresh mozzarella, 1/4 inch thick
4 \N Whole fresh basil leaves

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.

Yield: 2 dinner servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6675 Posted to MC-Recipe Digest V1 #607 by 4paws@... (Shermeyer-Gail) on May 12, 1997

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