Pepper and eggplant focaccia sandwiches
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Eggplant, Rnds, About 1/2\" |
| Thick X 3\" Wide | ||
| 2 | tablespoons | Olive Oil |
| 1½ | pounds | Red Bell Peppers (2 Large) |
| 8 | slices | Focaccia Bread Squares, |
| Plain Or Flavored -- OR | ||
| 4 | English Muffins, | |
| Sandwich-Size -- split and | ||
| Toasted | ||
| 3 | tablespoons | Fresh Basil Leaves -- |
| Minced | ||
| 24 | larges | Spinach Leaves -- rinse & |
| Stemmed | ||
| 1 | cup | Red Onions -- thinly sliced |
| 8 | ounces | Mozzarella Cheese -- thinly |
| Sliced | ||
| Salt And Pepper | ||
Directions
1. Brush eggplant on both sides with 1 Tbs of the oil. Place eggplant and peppers on a rack in a 12- by 15-inch broiler pan. Broil with pan 6 inches beneath heat, turning foods as needed, until eggplant is deep brown (14 mins total) and peppers are black all over (20 mins total). Let cool. Peel and seed peppers, pat dry, and cut into 8 pieces. 2. Place focaccia on pan rack. Combine basil and remaining Tbs oil; spread evenly over bread. On top place spinach, eggplant, peppers, onion, and cheese. 3. Broil 6 inches from heat until cheese is brown, about 4 mins. Season to taste with salt and pepper. Serves 4 to 8.
Per serving: 394 cal, 32% (126 cal) from fat; 18 g protein; 14 g fat (5.7 g sat); 49 g carbo; 570 mg sodium; 30 mg chol.
Recipe By : Sunset (magazine) - October 1995 From: Dan Klepach Date: 10-11-95 (22:55) (159) Fido: Cooking