Ingredients: (NTT)

  • 8 slices French or Italian bread
  • 2 cloves garlic, peeled and cut in half
  • 1 medium eggplant, cut in ½-inch slices
  • ¼ teaspoon pepper
  • 1 cup roasted red pepper, cut in strips
  • Vegetable oil spray

Directions: (NTT)

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Preheat the broiler.
  3. Lay the bread on the broiler pan, spray with vegetable oil spray, and toast lightly on both sides.
  4. Remove toasted bread from broiler, rub the top of each with garlic, and set aside.
  5. Reduce the oven heat to 450F.
  6. Lay the eggplant slices on a greased baking sheet and coat lightly with vegetable oil spray.
  7. Season with pepper.
  8. Roast for 20 minutes or until tender and caramelized.
  9. Cover each slice of bread with the roasted eggplant and lay the red pepper strips over the top.
  10. Give each one a quick spray of vegetable oil spray and serve.

Nutrition Facts (Per Serving): (NTT)

Nutrition Information Per Serving: Calories, 220; Carbohydrate, 32 g; Protein, 6 g; Total Fat, 2 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 7 g; Total Sugars, 5 g; Sodium, 397 mg; Calcium, 67 mg; Folate, 107 mcg; Iron, 2 mg; Percent Calories from Fat, 8%.

Recipe from "Do Yourself a Flavor" by Graham Kerr.

Makes 4 servings, 2 pieces each.

Roasted Eggplant and Red Pepper Sandwich

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Roasted Eggplant and Red Pepper Sandwich
Dinner
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Ingredients

  • 8 slices French or Italian bread
  • 2 cloves garlic, peeled and cut in half
  • 1 medium eggplant, cut in ½-inch slices
  • ¼ teaspoon pepper
  • 1 cup roasted red pepper, cut in strips
  • Vegetable oil spray

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Preheat the broiler.
  3. Lay the bread on the broiler pan, spray with vegetable oil spray, and toast lightly on both sides.
  4. Remove toasted bread from broiler, rub the top of each with garlic, and set aside.
  5. Reduce the oven heat to 450F.
  6. Lay the eggplant slices on a greased baking sheet and coat lightly with vegetable oil spray.
  7. Season with pepper.
  8. Roast for 20 minutes or until tender and caramelized.
  9. Cover each slice of bread with the roasted eggplant and lay the red pepper strips over the top.
  10. Give each one a quick spray of vegetable oil spray and serve.

Nutrition Facts (Per Serving)

Nutrition Information Per Serving: Calories, 220; Carbohydrate, 32 g; Protein, 6 g; Total Fat, 2 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 7 g; Total Sugars, 5 g; Sodium, 397 mg; Calcium, 67 mg; Folate, 107 mcg; Iron, 2 mg; Percent Calories from Fat, 8%.

Recipe from "Do Yourself a Flavor" by Graham Kerr.

Makes 4 servings, 2 pieces each.