Mediterranean Vegetables With Pesto Mayonnaise - cooking recipe

Ingredients

1 None small eggplant, cut into 1/4 inch slices
1/3 cup all-purpose flour, seasoned
1/2 cup milk
1 None egg
1 cup dried breadcrumbs
1/4 cup vegetable oil
1 None flatbread, cut into 4, halved, toasted
1.5 oz mixed greens
3 oz chargrilled peppers, drained, sliced
2 oz marinated artichokes, chopped
1.5 oz pitted kalamata olives
3.5 oz feta cheese, crumbled
None None Pesto Mayonnaise
1/3 cup mayonnaise
2 tbsp pesto

Preparation

Coat eggplant in flour, shaking off excess. Whisk together milk and egg. Dip eggplant in egg mixture then coat in breadcrumbs. Chill for 10 mins.
Working in 2 batches, heat 2 tbsp oil in a large frying pan over medium heat. Cook eggplant for 1-2 mins per side, until golden. Drain on paper towels.
Top flatbread with mixed greens, eggplant, peppers, artichokes, olives and feta. Combine mayonnaise and pesto. Serve with flatbread.