 |
|
Grilled Eggplant Sandwich |
|
|
|
|
|
|
|
Ingredients: |
|
|
|
|
|
|
|
1 eggplant, peeled and cut into ¼ inch slices |
|
|
|
1 orange, yellow or red bell pepper, sliced into rings |
|
|
|
8 slices white bread, buttered lightly on both sides |
|
|
|
4 slices Farmers or fresh mozzarella cheese |
|
|
|
1/4 cup grated Parmesan cheese |
|
|
|
salt and pepper to taste |
|
|
|
|
|
|
|
Directions: Preheat grill or oven broiler. |
|
|
|
|
|
|
|
Place eggplant and sweet peppers on grill (or on a baking |
|
sheet for the broiler), salt and pepper. Grill 5 to 10 |
|
minutes, until tender and lightly browned. Remove from heat. |
|
 |
|
|
|
|
|
|
|
Lightly grill bread on one side. Turn over to grill on opposite side, adding |
|
Farmers (or mozzarella) cheese to grilled side of four slices. (Cheese will |
|
soften but not melt.) |
|
|
|
|
|
|
|
Layer eggplant and pepper on top of cheese, and add Parmesan cheese. Top with |
|
remaining 4 slices of bread. Serve immediately. |
|
|
|
|
|
|
|
|
|
|
|
Servings: 4 |
|
|
|
|
|
|
|
Calories: 219 |
|
|
|
|
|
|
|
Nutrition: One sandwich provides approximately: 219 calories, 9 g protein, 34 g |
|
carbohydrates, 5 g fiber, 6 g fat (3 g saturated), 11 mg cholesterol, 76 mcg |
|
folate, 2 mg iron, 414 mg sodium. |
|
|
|
|
Source: Wheat Foods Council |
|
|