Peggy bass' roasted eggplant sandwich

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@...)

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