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Turkey Eggplant Sandwich

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 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

Calories: 515kcal | Carbohydrates: 44g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 134mg | Sodium: 1427mg | Potassium: 1000mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2296IU | Vitamin C: 16mg | Calcium: 209mg | Iron: 2mg