about 1/4 cup olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
One 14-ounce can white beans, drained
1 egg
1/2 cup fresh breadcrumbs*
1 tablespoon freshly ground Parmesan
juice of half a lemon
1/2 teaspoon thyme, broken up with your fingers

1 scallion, thinly sliced

1 1/2 tablespoons masa harina (just use flour if you don’t have masa on hand)
Salt and pepper to taste
1/4 cup pesto, homemade or store-bought
1 ripe tomato (use sundried or cherry tomatoes if you can’t find a good roma or heirloom)
about 1/2 cup Roasted Eggplant Spread (recipe follows)
3 slices whole grain bread