Make this tasty  sandwich in August and September when eggplant is in season, although you can find it all year round. Choose eggplants that are firm and smooth skinned.

Ingredients

* 4 slices unpeeled eggplant (1/2 inch thick)
* 1 egg, beaten
* 1/3 C. Italian-style dry bread crumbs
* 2 Tbs. olive oil
* 4 thin slices red onion
* 4 slices (1 oz. each) provolone cheese
* 2 Tbs. basil pesto
* 4 slices Italian bread (1/2 inch thick), toasted
* 8 thin slices cucumber
* 4 thin slices tomato

Directions

Dip eggplant slices into egg, then coat with bread crumbs. In 10-inch skillet, heat oil over medium heat. Add eggplant; cook 3 to 4 minutes, turning once, until golden brown and crisp. Top each eggplant slice with onion and cheese. Cover; cook 1 to 2 minutes or until cheese is melted. Spread pesto on each slice of bread. Top with cucumber, tomato and eggplant.

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