Mediterranean Vegetables With Pesto Mayonnaise

• 1 None small eggplant, cut into 1/4 inch slices
• 1/3 cup all-purpose flour, seasoned
• 1/2 cup milk
• 1 None egg
• 1 cup dried breadcrumbs
• 1/4 cup vegetable oil
• 1 None flatbread, cut into 4, halved, toasted
• 1.5 oz mixed greens
• 3 oz chargrilled peppers, drained, sliced
• 2 oz marinated artichokes, chopped
• 1.5 oz pitted kalamata olives
• 3.5 oz feta cheese, crumbled
• None None Pesto Mayonnaise
• 1/3 cup mayonnaise
• 2 tbsp pesto

1. Coat eggplant in flour, shaking off excess. Whisk together milk and egg. Dip eggplant in egg mixture then coat in breadcrumbs. Chill for 10 mins.
2. Working in 2 batches, heat 2 tbsp oil in a large frying pan over medium heat. Cook eggplant for 1-2 mins per side, until golden. Drain on paper towels.
3. Top flatbread with mixed greens, eggplant, peppers, artichokes, olives and feta. Combine mayonnaise and pesto. Serve with flatbread.

eggplant, flour, milk, egg, breadcrumbs, vegetable oil, flatbread, mixed greens, peppers, artichokes, olives, feta cheese, mayonnaise, mayonnaise, pesto

Taken from recipes-plus.com/api/v2.0/recipes/26041 (may not work)