| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Sandwiche-l | 2 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 8 | Eggplant, 1/2 inch thick | |
| 1 | Egg, lightly beaten | |
| Salt and pepper | ||
| Pesto, to taste | ||
| 8 | Fresh mozzarella, 1/4 inch | |
| thick | ||
| 4 | Whole fresh basil leaves |
INSTRUCTIONS
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@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1052
Calories From Fat: 734
Total Fat: 83.2g
Cholesterol: 127.6mg
Sodium: 1275mg
Potassium: 866.5mg
Carbohydrates: 52.1g
Fiber: 7.8g
Sugar: 13.4g
Protein: 30.8g