Italian Eggplant Melts

By bweber

Ingredients

• Four 3/4-inch-thick eggplant slices (cut widthwise from the center of a wide eggplant), patted dry
• 2 tsp. Worcestershire sauce (see HG Tip)
• 1/8 tsp. black pepper
• Four 100-calorie flat sandwich thins
• 4 thin slices red onion, rings intact
• 4 slices reduced-fat provolone cheese
• 1 cup baby spinach leaves
• 4 large slices tomato
• 4 tsp. Dijonnaise

Preparation

Step 1

Lay eggplant slices on a large plate or baking sheet. Drizzle with Worcestershire sauce, and sprinkle with pepper.

Bring a grill sprayed with nonstick spray to medium heat. Place eggplant on the grill, and cook for 5 minutes with the grill cover down.

Flip eggplant. With the grill cover down, cook for 5 more minutes.

Split buns into halves. Add bun halves and onion to the grill, alongside the eggplant. Cook, uncovered, for 2 minutes, or until bun halves are toasted.

Remove bun halves, and flip onion. Cook, uncovered, until veggies have softened, 1 - 2 more minutes.

Top each eggplant slice with a slice of cheese, and cook until melted, about 1 minute.

Top the bottom half of each bun with a cheesy eggplant slice.

Evenly top eggplant slices with spinach, tomato, and onion. Spread 1 tsp. Dijonnaise on the top half of each bun, and place over your sandwiches.