Warm Eggplant and Goat Cheese Sandwiches

Warm Eggplant and Goat Cheese Sandwiches Recipe
Karry Hosford
"This sandwich was born when I brought home adorable baby eggplants from the local farmers' market. Eggplant and goat cheese go together perfectly." -CL Reader

Yield:

2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 299
Caloriesfromfat 33 %
Fat 11.1 g
Satfat 5.1 g
Monofat 4.3 g
Polyfat 1 g
Protein 12 g
Carbohydrate 40 g
Fiber 9 g
Cholesterol 13 mg
Iron 3 mg
Sodium 647 mg
Calcium 137 mg

Ingredients

1 teaspoon olive oil
2 (1/4-inch) vertical slices small eggplant
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (2 ounces) goat cheese, softened
2 (1 1/2-ounce) rustic sandwich rolls
2 (1/4-inch) slices tomato
1 cup arugula

Preparation

Preheat oven to 275°.

Brush oil over eggplant.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant; cook 5 minutes on each side or until lightly browned. Sprinkle with salt and pepper.

Spread about 1 tablespoon of goat cheese over cut side of each roll half. Place rolls on a baking sheet, cheese sides up; bake at 275° for 8 to 10 minutes or until thoroughly heated.

Remove from oven; top bottom half of each roll with 1 eggplant slice, 1 tomato slice, and 1/2 cup arugula. Top sandwiches with top halves of rolls.

Note:

March 2004
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