Eggplant Sandwiches

• 2 tablespoons vegetable oil
• 8 slices (1/2-inch thick) eggplant
• 1 egg, lightly beaten
• Salt and pepper
• Pesto to taste
• 8 slices (1/4-inch thick) fresh mozzarella
• 4 whole fresh basil leaves

1. Preheat the oven to 400 degrees.
2. Heat the oil in a nonstick skillet.
3. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
4. Set the eggplant slices on a baking pan and season each slice with salt and pepper.
5. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese.
6. Bake for 5 minutes or until the mozzarella melts.
7. 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.

vegetable oil, eggplant, egg, salt, mozzarella, fresh basil

Taken from www.foodnetwork.com/recipes/eggplant-sandwiches-recipe.html (may not work)