Recipe - Eggplant Sandwiches (Mf)

2 tablespoon Vegetable oil
8 sl Eggplant, One half inch thick
1 Egg, lightly beaten
Salt and pepper
Pesto, to taste
8 sl Fresh mozzarella, One fourth inch
thick
4 Whole fresh basil leaves

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 MCRecipe Digest
V1 #607 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997