Warm Eggplant and Goat Cheese Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 33%
  • Fat: 11.1g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1g
  • Protein: 12g
  • Carbohydrate: 40g
  • Fiber: 9g
  • Cholesterol: 13mg
  • Iron: 3mg
  • Sodium: 647mg
  • Calcium: 137mg

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

  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.
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