You'll have leftover pesto, which is great with pasta or as a dip.
Yield:
4 servings
Nutritional 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
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
2
(1 1/2-ounce) slices provolone cheese, each cut in half
1 cup
gourmet salad greens
Preparation
Prepare grill or broiler.
Combine first 4 ingredients in a small bowl. Sprinkle evenly over eggplant and tomato slices.
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.
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.
July 1999
