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Eggplant On French Bread With Tomato-Kalamata Salsa

Eggplant On French Bread With Tomato-Kalamata Salsa

Oxmoor House JANUARY 2001

  • Yield: 4 servings
  • Cook time: 10 Minutes
  • Prep time: 15 Minutes
  • Stand: 3 Minutes

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

Preparation

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

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

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.

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.

Nutritional Information

Amount per serving
  • Calories: 223
  • Fat: 9.6g
  • Saturated fat: 3.7g
  • Protein: 11.0g
  • Carbohydrate: 24.4g
  • Fiber: 3.5g
  • Cholesterol: 16mg
  • Iron: 1.8mg
  • Sodium: 451mg
  • Calcium: 231mg
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