Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Garlic and herb Shake n Bake mix for potatoes |
½ teaspoon | Garlic; minced |
½ teaspoon | Dried oregano |
½ teaspoon | Basil |
½ teaspoon | Black pepper |
1 \N | Eggplant; peeled and sliced into 1/4-inch thick rounds |
4 teaspoons | Spicy mustard |
1 \N | Tomato; sliced |
1 \N | Vidalia onion; sliced |
8 slices | Fat-free pumpernickel bread |
Heat oven to 350 degrees. Mix Shake and Bake and all spices. Dip eggplant in mixture to coat both sides and place on non-stick baking dish. Bake 20 minutes at 350 degrees. Spread bread with mustard and assemble sandwich with tomato and onion slices.
Nutritional info ser serving: 364 cal; 12g pro, 71g carb, 5g fat (11%) Source: Miami Herald 3/16/95
Formatted 6/26/95 by Lisa Crawford (LISA_POOH@...)