You'll have leftover pesto, which is great with pasta or as a dip.

Recipe by Cooking Light July 1999

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • Prepare grill or broiler.

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  • Combine first 4 ingredients in a small bowl. Sprinkle evenly over eggplant and tomato slices.

  • Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is tender and browned. Place tomato on grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side or until tomato is done. Place bread on grill rack or broiler pan coated with cooking spray; cook 1 minute on each side or until bread is lightly toasted.

  • Spread 1 tablespoon Sun-dried Tomato Pesto on each bread slice, and place 1/2 slice of cheese on each of 4 bread slices. Arrange greens, eggplant, and tomato evenly over cheese, and top with 4 bread slices.

Nutrition Facts

442 calories; calories from fat 27%; fat 13.2g; saturated fat 4.9g; mono fat 4.7g; poly fat 2.3g; protein 17.7g; carbohydrates 67.4g; fiber 9.7g; cholesterol 15mg; iron 4.4mg; sodium 986mg; calcium 267mg.
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