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Grilled Eggplant Sandwiches

Prep time 10 mins
Cook time 18 mins
Yield 4 servings.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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