Peggy bass' roasted eggplant sandwich
4 Servings
Ingredients
| Quantity | 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 | Eggplant; peeled and sliced into 1/4-inch thick rounds | |
| 4 | teaspoons | Spicy mustard |
| 1 | Tomato; sliced | |
| 1 | Vidalia onion; sliced | |
| 8 | slices | Fat-free pumpernickel bread |
Directions
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@...)