Open-Faced Eggplant-Olive Sandwiches

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Recipe Time

Prep: 6 Minutes
Cook: 16 Minutes

Nutritional 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

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

Preparation

Preheat broiler.

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

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.

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

Note:

Oxmoor House Healthy Eating Collection

January 2005