Grilled eggplant sandwich recipe

Yield: 1 Servings

Measure 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
\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

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