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Eggplant On French Bread With Tomato-Kalamata Salsa

Prep time 15 mins
Cook time 10 mins
Stand time 3 mins
Yield 4 servings

Ingredients

  • 1 large tomato, seeded and chopped
  • 12 kalamata olives, pitted and chopped
  • 1/3 cup chopped fresh basil leaves
  • 1 1/2 teaspoons red wine vinegar
  • 4 (1-ounce) diagonally cut slices French bread (about 3/4 inch thick)
  • 4 (1/2-inch-thick) diagonally cut slices unpeeled eggplant
  • 1 tablespoon olive oil
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 223
  • fat 9.6 g
  • satfat 3.7 g
  • protein 11.0 g
  • carbohydrate 24.4 g
  • fiber 3.5 g
  • cholesterol 16 mg
  • iron 1.8 mg
  • sodium 451 mg
  • calcium 231 mg

How to Make It

  1. Combine first 4 ingredients in a medium bowl; toss well. Set aside.

  2. Arrange bread, cut side up, on an ungreased baking sheet. Broil 5 1/2 inches from heat 3 minutes or until lightly toasted.

  3. Arrange eggplant in a single layer on a baking sheet. Brush eggplant evenly with olive oil. Broil 3 inches from heat 2 minutes on each side or until golden.

  4. Top each bread slice with 2 tablespoons olive mixture, 1 eggplant slice, 2 additional tablespoons olive mixture, and 1/4 cup cheese. Broil 5 inches from heat 1 1/2 minutes or until lightly browned. Allow to stand 3 minutes.

Oxmoor House Healthy Eating Collection