Warm Eggplant and Goat Cheese Sandwiches
- 1 teaspoon olive oil
- 2 (1/4-inch) vertical slices small eggplant
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (2 ounces) goat cheese, softened
- 2 (1 1/2-ounce) rustic sandwich rolls
- 2 (1/4-inch) slices tomato
- 1 cup arugula
Preheat oven to 275°.
Brush oil over eggplant.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant; cook 5 minutes on each side or until lightly browned. Sprinkle with salt and pepper.
Spread about 1 tablespoon of goat cheese over cut side of each roll half. Place rolls on a baking sheet, cheese sides up; bake at 275° for 8 to 10 minutes or until thoroughly heated.
Remove from oven; top bottom half of each roll with 1 eggplant slice, 1 tomato slice, and 1/2 cup arugula. Top sandwiches with top halves of rolls.
"This sandwich was born when I brought home adorable baby eggplants from the local farmers' market. Eggplant and goat cheese go together perfectly." -CL Reader
- Yield: 2 servings
|Calories per serving:||299|
|Caloriesfromfat per serving:||33%|
|Fat per serving:||11.1g|
|Saturated fat per serving:||5.1g|
|Monounsaturated fat per serving:||4.3g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||12g|
|Carbohydrate per serving:||40g|
|Fiber per serving:||9g|
|Cholesterol per serving:||13mg|
|Iron per serving:||3mg|
|Sodium per serving:||647mg|
|Calcium per serving:||137mg|