Mediterranean Vegetables With Pesto Mayonnaise

• 1 eggplant small, cut into 1/4 inch slices
• 1/3 cup all-purpose flour seasoned
• 1/2 cup milk
• 1 egg
• 1 cup dried breadcrumbs
• 1/4 cup vegetable oil
• 1 flatbread cut into 4, halved, toasted
• 1 1/2 ounces mixed greens
• 3 ounces peppers chargrilled, drained, sliced
• 2 ounces artichokes marinated, chopped
• 1 1/2 ounces pitted kalamata olives
• 3 1/2 ounces feta cheese crumbled
• mayonnaise Pesto
• 1/3 cup mayonnaise
• 2 tablespoons 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 small, flour, milk, egg, breadcrumbs, vegetable oil, mixed greens, peppers, artichokes, olives, feta cheese, mayonnaise pesto, mayonnaise, pesto

Taken from www.yummly.com/recipe/Mediterranean-Vegetables-with-Pesto-Mayonnaise-1403731 (may not work)