Grilled Eggplant And Mozzarella Sandwiches

Recipe Ingredients

		Nonstick vegetable oil spray
8		Eggplant slices, 1/2" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Part-skim mozzarella cheese, 1/4" thick - (abt 4 oz)
2 tablespoons	30ml	Olive oil
1 1/2 tablespoons	22ml	Balsamic vinegar
1		Garlic clove - minced
4		Arugula bunches (large)
2		Tomatoes - coarsely chopped (large)
3 tablespoons	45ml	Chopped fresh basil
2 tablespoons	30ml	Pine nuts - toasted

Recipe Instructions

Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.

Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.

Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

This recipe yields 4 servings.

Per serving: calories, 202; total fat, 14 g; saturated fat, 4 g; cholesterol, 16 mg.

Source:
Bon Appetit, July 2000

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