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Open-Faced Eggplant-Olive Sandwiches

Prep time 6 mins
Cook time 16 mins
Yield 4 servings (serving size: 1 sandwich)

Ingredients

  • 3 tablespoons light Caesar dressing, divided
  • 4 (3/4-inch-thick) slices eggplant (about 1/2 pound)
  • Cooking spray
  • 1/4 cup tomato and basil pasta sauce
  • 4 (0.7-ounce) slices reduced-fat Havarti cheese, sliced
  • 4 (1.1-ounce) slices Italian bread with sesame seeds, toasted
  • 1/4 cup chopped pimiento-stuffed olives
  • 1 tablespoon capers, rinsed and drained

Nutrition Information

  • calories 200
  • fat 8.2 g
  • satfat 0.7 g
  • protein 10.1 g
  • carbohydrate 22.0 g
  • cholesterol 11 mg
  • iron 1.2 mg
  • sodium 637 mg
  • caloriesfromfat 36 %
  • fiber 1.2 g
  • calcium 194 mg

How to Make It

  1. Preheat broiler.

  2. Brush 2 tablespoons dressing evenly over both sides of eggplant slices.

  3. Place eggplant on a foil-lined broiler pan coated with cooking spray; cook 8 minutes. Turn and spread pasta sauce evenly over eggplant; cook 7 minutes. Place 1 cheese slice on each eggplant slice; cook 1 minute or until cheese melts. Top each bread slice with eggplant.

  4. Combine olives, capers, and 1 tablespoon dressing; sprinkle evenly over each sandwich.

Oxmoor House Healthy Eating Collection