Grilled Eggplant and Mozzarella SandwichesDeborah Klesenski
Recipe information
Yield
Makes 4 servings
Ingredients
Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted
Preparation
Step 1
Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
Step 2
Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
Step 3
Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.
Nutrition Per Serving
Per serving: calories
202; total fat
14 g; saturated fat
4 g; cholesterol
16 mg
#### Nutritional analysis provided by Bon Appétit
