Dinner ready in 30 minutes! Enjoy this flavorful sandwich that’s filled with grilled vegetables and pizza sauce.
(3/4-inch-thick) slices eggplant
(1/4-inch-thick) slices sweet onion
medium zucchini, cut lengthwise into 1/4-inch slices
tablespoons olive oil
(8-oz.) can pizza sauce
(1/2-inch-thick) slices Italian or sourdough bread, toasted
(1 1/2-oz.) slices mozzarella cheese
Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.
Meanwhile, heat pizza sauce in small saucepan until hot.
Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.
Select eggplant that has a smooth peel with no blemishes or soft spots. A small young eggplant has a tender peel that doesn't require removal.
To reduce the fat in each serving of these sandwiches by about 9 grams, use reduced-fat mozzarella cheese and omit the olive oil. Instead, spritz the vegetables with olive oil-flavor or regular nonstick cooking spray.
Toast the bread on the grill, watching it carefully and turning once, until it is light golden brown.
These sandwiches make nice melts. Arrange them on a sheet of heavy-duty foil and place it on the grill. Close the grill and heat it just until the cheese is melted.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 Fruit; 3 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.