Grilled Eggplant, Cheese and Roasted Pepper Sandwich
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Grilled Eggplant, Cheese and Roasted Pepper Sandwich
Grilled Eggplant, Cheese and Roasted Pepper Sandwich
1 large or 2 small slices American eggplant (1/4-inch-thick), cut in half
1/4 tsp. salt
3 tsp. butter, divided
3 slices onion
2 slices rustic bread, cut on the diagonal to make larger slices
1 slice provolone cheese, cut in half
2 tbsp. julienne strips roasted red pepper

 Prep: 20 minutes, Cook: 25 minutes, Serves: 1 

1. Sprinkle both sides of eggplant with salt and lay between double thick layers of paper towels. Press firmly and let stand for 15 minutes. Preheat oven to 450°F. Remove paper towels. Place eggplant on a large baking sheet and roast for 10 minutes, turning once.

2. Meanwhile, melt 1 tsp. butter in a medium skillet. Add onion and cook until very soft, about 10 minutes. Remove from skillet and keep warm.

3. Spread remaining butter on bread slices and place buttered side down in skillet. Place cheese and eggplant on bread, then top with onions and roasted peppers. Cook for about 5 minutes until cheese is melted and bread is golden brown on the bottom. Carefully close sandwich.  

Nutritional Information:
510 calories, 18 g protein, 23 g total fat (13 g sat.), 64 g carbohydrate, 15 g fiber, 26 g sugar, 55 mg cholesterol, 1240 mg sodium, 11 points