- Calories 442
- Caloriesfromfat 27%
- Fat 13.2g
- Satfat 4.9g
- Monofat 4.7g
- Polyfat 2.3g
- Protein 17.7g
- Carbohydrate 67.4g
- Fiber 9.7g
- Cholesterol 15mg
- Iron 4.4mg
- Sodium 986mg
- Calcium 267mg
Grilled Eggplant, Tomato, Provolone, and Sun-Dried Tomato-Pesto Sandwich
You'll have leftover pesto, which is great with pasta or as a dip.
How to Make It
Step 1
Prepare grill or broiler.
Step 2
Combine first 4 ingredients in a small bowl. Sprinkle evenly over eggplant and tomato slices.
Step 3
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.
Step 4
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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