Italian Eggplant Melts

Italian Eggplant Melts
Italian Eggplant Melts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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