Grilled eggplant sandwiches

Yield: 3 -4

Measure Ingredient
1 \N Eggplant
1 \N Red or yellow bell pepper
4 slices Vidalia onion
4 slices Tomato
1 \N Clove garlic; crushed
1 \N Loaf french or italian bread; or french or italian bread rolls
\N \N Mozzarella cheese; fat free, (I used reduced fat)
\N \N Freshly ground Black Pepper

Scrub eggplant and slice into ¼" slices (lengthwise if using italian bread, crosswise if using rolls). Seed and clean bell pepper. Smear the eggplant and pepper with the garlic and season with pepper. Get the grill as hot as you can get it, and place the eggplant, bell pepper, and vidalia onions on the grate (use cooking spray if necessary - food sticks to some grates). Cook with lid down until vegetables are brown on one side, then flip over to brown the other side (about 10 mins total). Cut bread or rolls in half, place a slice of mozzarella on the bottom piece of bread and fill with hot vegetables. Put tomato slices on top. Place top of bread loaf on and slice in to four pieces. This is really good when you don't have a lot of time but want a substantial meal. Also good when it's too hot to cook inside.

Posted to fatfree digest by RWard2121@... on May 29, 1999, converted by MM_Buster v2.0l.

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