Preparation time: 30 minutes or less
5 A Day servings: 2.5.
1 medium italian eggplant cut into ½ inch slices
1 tablespoon salt
1 ½ tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons finely minced fresh basil
8 (½ inch) slices, crusty bread
4 ripe, medium tomatoes
fresh ground black pepper
½ cup crumbled Feta cheese (optional)
1. Do not peel eggplant. Remove end and cut into 1/2 inch slices. Sprinkle both sides with salt and allow to rest for 10 minutes. Thoroughly rinse slices to remove all salt and drain on absorbant paper.
2. Combine olive oil, garlic and lightly brush each slice. Grill over MEDIUM HIGH heat on gas grill or broil under broiler. When soft, remove immediately and sprinkle with basil. Meanwhile, slice tomatoes into 1/3 inch thick slices and season with black pepper.
3. Arrange tomatoes and eggplant on 4 slices of bread. Season with pepper and add crumbled Feta cheese, if desired. Top with second slice of bread and serve immediately.
Nutritional Information per Serving
Total Fat: 8g
Saturated Fat: 1.5g
Dietary Fiber: 6g
% of Calories from Fat: 26%