A Sandwich That Combines Whole Grain Goodness with Fresh Veggies
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2 Tbsp. reduced fat mayonnaise
2 Tbsp. chopped fresh basil
2 Tbsp. extra-virgin olive oil, divided
8 1/2-inch slices eggplant (about 1 small)
1/2 tsp. garlic salt
8 slices wholegrain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion
Preheat grill to medium-high.
Combine mayonnaise and basil in a small bowl. Using one tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining one tablespoon oil, brush one side of each slice of bread.
Grill the eggplant for six minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about four minutes more. Toast the bread on the grill, one to two minutes per side.
To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion, and the remaining slices of bread. Cut in half and serve warm.
Yield: 4 servings
Nutritional Analysis (per serving):
Fat: 16 g (6 g Saturated; 6 g Monosaturated);
Cholesterol: 22 mg
Carbohydrate: 36 g
Protein: 12 g
Sodium: 659 mg
Nutrition bonus: Folate 28% daily value, Calcium 25% daily value, Selenium 23% daily value, Iron 15% daily value
Recipe provided by Eating Well Magazine