Open-Faced Eggplant-Olive Sandwiches

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 200
  • Fat: 8.2g
  • Saturated fat: 0.7g
  • Protein: 10.1g
  • Carbohydrate: 22.0g
  • Cholesterol: 11mg
  • Iron: 1.2mg
  • Sodium: 637mg
  • Calories from fat: 36%
  • Fiber: 1.2g
  • Calcium: 194mg


  • 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


  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.
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