No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (129g) Recipe makes 1 servings The following items or measurements are not included below: 3 slices eggplants 4 tablespoons pesto sauce
Calories 146
Calories from Fat 15		(10%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 343mg		14%
Potassium 195mg		5%
Total Carbohydrate 28.4g		9%
	Dietary Fiber 2.0g	8%
	Sugars 4.0g
Protein 4.4g		8%
detailed view... how is this calculated?

Pesto Eggplant Sandwich

Recipe #344087 | 35 min | 35 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ladywisconsin
Dec 17, 2008

I love this sandwich, its quick and easy...but looks like you put so much thought and energy into it. Give it a try, you'll fall in love with it too!! I usually make up the whole eggplant so it's even quicker to make these sandwiches later. Use vegan pesto sauce and omit the cheese to make vegan.

SERVES 1 , 1 sandwich (change servings and units)

Ingredients

2 slices bread
3 slices eggplants
1 slice sweet onion (thin slice)
1 small roma tomato, sliced
4 tablespoons pesto sauce
parmesan cheese or mozzarella cheese
1 tablespoon sweet onion, dressing (optional)

Directions

1
On an aluminum foil lined baking sheet (I just use my toaster oven) place the three slices eggplant, brush both sides with pesto sauce.
2
At 350 degrees, bake for about 15-20 minutes, until tender.
3
On one slice of bread, put onion with half cheese.
4
On other slice of bread, put sliced tomato and other half of cheese.
5
Toast or broil until cheese is melted.
6
Layer eggplant on bread, top with Vadalia Sweet Onion sauce (optional).
7
Put slices of bread together, cut in half and enjoy! :).