Grilled Eggplant Sandwiches

Oxmoor House
4 servings.


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2 medium eggplants (about 2 pounds)
2 medium-size sweet red peppers
2 small zucchini
Vegetable cooking spray
1/3 cup fat-free Italian dressing
1/4 cup drained, sliced pepperoncini peppers
4 (1-ounce) slices part-skim mozzarella cheese


Prep: 10 Minutes
Cook: 18 Minutes

Cut 2 (1/2-inch-thick) slices lengthwise from opposite sides of each eggplant; reserve for another use. Cut each eggplant lengthwise into 4 (3/4-inch-thick) slices; set aside.

Cut red peppers in half lengthwise; remove and discard seeds and membranes. Flatten pepper halves with palm of hand; set aside. Cut zucchini lengthwise into 1/4-inch-thick slices.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Brush eggplant, red pepper, and zucchini with about one-third of dressing. Place red pepper and zucchini on rack; grill, covered, 6 minutes. Turn vegetables, and baste with half of remaining dressing. Add eggplant to grill rack; grill, covered, 10 minutes, turning once, and basting often with remaining dressing.

Arrange pepper halves and zucchini slices evenly over 4 eggplant slices; sprinkle with pepperoncini pepper. Place 1 slice of cheese over each serving. Top with remaining eggplant slices. Grill 2 additional minutes or until cheese melts. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 170
Caloriesfromfat 29 %
Fat 5.4 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.8 g
Carbohydrate 23 g
Fiber 5 g
Cholesterol 16 mg
Iron 0.0 mg
Sodium 438 mg
Calcium 0.0 mg