Yield: 1 Servings
|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|
|\N \N||Lettuce leaves|
|\N \N||Alfalfa sprouts|
|\N \N||Cooking spray (Pam is great)|
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