Hearty Grilled Eggplant Sandwich Recipe - Cooking Index
Hearty Grilled Eggplant Sandwich Recipe - Cooking Index
| 1/2 | Eggplant - (1/2 to 3/4 lb) - cut four 1/2" rounds | |
| 1 | Onion - sliced | |
| 1 | Sliced pimientos - (4 oz) - drained | |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 2 teaspoons | 10ml | Rolls - split and warmed (small) |
| 1 tablespoon | 15ml | Reduced-calorie balsamic |
| Vinaigrette salad dressing |
Spray a large nonstick skillet with nonstick cooking spray; heat. Add the eggplant and cook, turning occasionally, until lightly browned and softened, 5 to 6 minutes. Transfer to a plate; keep warm.
Spray the same skillet with more nonstick cooking spray; add the onion and cook, stirring as needed, until tender-crisp, 1 to 2 minutes. Add the pimientos and black pepper; cook, stirring as needed, until the onion is softened, 1 to 2 minutes.
To assemble the sandwiches, place a roll half on each of 2 plates. Layer with the eggplant slices and the onion mixture, then drizzle with the vinaigrette. Top with the remaining roll halves.
This recipe yields 2 servings.
Per Serving: 251 Calories, 6 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 385 mg Sodium, 44 g Total Carbohydrate, 4 g Dietary Fiber, 7 g Protein, 127 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable.
Points Per Serving: 5.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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