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

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

Yield: 4 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 442
  • Calories from fat: 27%
  • Fat: 13.2g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 17.7g
  • Carbohydrate: 67.4g
  • Fiber: 9.7g
  • Cholesterol: 15mg
  • Iron: 4.4mg
  • Sodium: 986mg
  • Calcium: 267mg

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

Preparation

  1. Prepare grill or broiler.
  2. Combine first 4 ingredients in a small bowl. Sprinkle evenly over eggplant and tomato slices.
  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.
  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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