Grilled eggplant sandwich recipe
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 3 | ounces | Mushrooms; sliced, about |
| 3 | ounces | Fatfree cheddar cheese (Healthy Choice works really well) |
| 6 | slices | Whole-wheat bread; lightly toasted |
| 1 | tablespoon | Hummus for each piece of bread |
| Lettuce leaves | ||
| Alfalfa sprouts | ||
| Cooking spray (Pam is great) | ||
Directions
Heat up a small grill. Slice the eggplant into thin slices and spray each slice lightly with cooking spray. Grill the slices for approximately 2 minutes on each side or until the eggplant begins to brown. Grill the mushroom slices for approximately 1 minute on each side--they burn easily, so be careful. Remove eggplant and mushrooms from grill.
Spread the hummus on the toast, arrange all bread on a cookie sheet. Layer each piece of bread with eggplant, mushrooms, and a sprinkle of the cheese.
Put the pieces of bread together in sandwich form and bake in a 400 degree oven for about 5 minutes or until cheese is melted.
Open the sandwiches and stick lettuce and alfalfa sprouts inside. You may want to eat the sandwiches with a fork and a knife, or open face would be good too. Yummy.
Serves 3 (makes 3 sandwiches) lacto Posted to fatfree digest V97 #180 by "caille millner" <caillem@...> on Aug 15, 1997