Grilled Eggplant, Tomato, Provolone, and Sun-Dried Tomato-Pesto Sandwich

recipe
You'll have leftover pesto, which is great with pasta or as a dip.

Yield:

4 servings

Recipe from

Cooking Light

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
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