You'll have leftover pesto, which is great with pasta or as a dip.
Ingredients
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 (1/4-inch-thick) slices eggplant (about 1 1/2 pounds)
- 4 (1/2-inch-thick) slices yellow tomato (about 10 ounces)
- 4 (1/2-inch-thick) slices red tomato (about 10 ounces)
- Cooking spray
- 8 (1 1/2-ounce) slices French bread
- 1/2 cup Sun-dried Tomato Pesto
- 2 (1 1/2-ounce) slices provolone cheese, each cut in half
- 1 cup gourmet salad greens
Nutrition Information
- calories 442
- caloriesfromfat 27 %
- fat 13.2 g
- satfat 4.9 g
- monofat 4.7 g
- polyfat 2.3 g
- protein 17.7 g
- carbohydrate 67.4 g
- fiber 9.7 g
- cholesterol 15 mg
- iron 4.4 mg
- sodium 986 mg
- calcium 267 mg
How to Make It
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Prepare grill or broiler.
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Combine first 4 ingredients in a small bowl. Sprinkle evenly over eggplant and tomato slices.
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Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is tender and browned. Place tomato on grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side or until tomato is done. Place bread on grill rack or broiler pan coated with cooking spray; cook 1 minute on each side or until bread is lightly toasted.
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Spread 1 tablespoon Sun-dried Tomato Pesto on each bread slice, and place 1/2 slice of cheese on each of 4 bread slices. Arrange greens, eggplant, and tomato evenly over cheese, and top with 4 bread slices.
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