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Warm Eggplant and Goat Cheese Sandwiches

Karry Hosford
Yield 2 servings
"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

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

Nutrition 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

How to Make It

  1. Preheat oven to 275°.

  2. Brush oil over eggplant.

  3. 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.

  4. 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.

  5. 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.