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Open-Faced Eggplant-Olive Sandwiches

Open-Faced Eggplant-Olive Sandwiches

Oxmoor House JANUARY 2005

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


  • 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


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.

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

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Open-Faced Eggplant-Olive Sandwiches recipe