1 small eggplant, sliced crosswise into 1/4-inch slices
1/2 cup bottled roasted red bell peppers, cut into strips
1/4 cup fat-free zesty Italian dressing
1 garlic clove, minced
1/4 cup chopped fresh basil
1 (8-ounce) loaf ciabatta
4 ounces fontina cheese, sliced
How to Make It
Heat a grill pan over medium-high heat; coat pan with cooking spray. Coat eggplant slices with cooking spray, and place in pan. Cook 4 to 5 minutes on each side or until tender.
Combine eggplant and next 4 ingredients in bowl, tossing to coat.
Slice ciabatta loaf in half lengthwise, cutting to, but not through, other side.
Arrange vegetable mixture evenly over bottom half of bread; top with cheese and top half of bread. Cut into 4 equal servings.
Place sandwiches in grill pan over medium-high heat. Place a piece of foil over sandwiches; top with a heavy skillet to press sandwiches. Cook 2 minutes. Turn sandwiches; replace foil and heavy skillet. Cook 2 minutes or until golden brown and cheese is melted. Serve immediately.