Name: Turkey Eggplant Sandwich
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 tbsp Extra-virgin olive oil; 8 slices Eggplant (1/4 inch thick round slices ); 1/4 cup All-purpose flour; 2 Eggs (beaten); 4 Ciabatta rolls (lightly toasted ); 4 tsp Mayonnaise; 2 tsp Pesto sauce; 2 cups Baby spinach ((2 cups lightly packed)); 8 oz Deli turkey breast (sliced); 8 slices Tomato; 4 oz Mozzarella cheese (sliced ); 2 Pickles (halved ); 2 oz Potato chips

Turkey Eggplant Sandwich

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Prep Time: 15

Cook Time: 25

Servings: servings

Calories: 515kcal

Ingredients

2 tbsp Extra-virgin olive oil
8 slices Eggplant 1/4 inch thick round slices
1/4 cup All-purpose flour
2 Eggs beaten
4 Ciabatta rolls lightly toasted
4 tsp Mayonnaise
2 tsp Pesto sauce
2 cups Baby spinach (2 cups lightly packed)
8 oz Deli turkey breast sliced
8 slices Tomato
4 oz Mozzarella cheese sliced
2 Pickles halved
2 oz Potato chips

US Customary - Metric

Instructions

Heat the oil in a sauté pan over medium heat.
Coat the eggplant in the flour and then in the egg. Fry on both sides until golden brown and soft. Place on a paper towel-lined plate to drain any excess oil, season with salt and pepper, then set aside.
Lightly toast the ciabatta bread.
Mix the mayo and pesto together and spread on the insides of both halves of the ciabatta. Layer with spinach, turkey and tomatoes. Season with salt, pepper, eggplant, and cheese.
Cut in half and serve with pickles and chips.

Nutrition