Open Faced Eggplant Melt
|Tomato soup||1 Can (10 oz), condensed|
|Fat free low sodium chicken broth||1⁄4 Cup (4 tbs)|
|English muffins||3 , toasted|
|Vegetable cooking spray||1|
|Eggplant||1 Small, cut crosswise into 1-inch slices and grilled|
|Roasted red pepper||1⁄2 Cup (8 tbs), drained|
|Smoked ham slice||6|
In small bowl, combine soup and chicken broth; mix well.
Place toasted muffin halves in single layer in shallow baking dish sprayed with vegetable cooking spray.
Spread 1 tablespoon soup mixture on each muffin half.
Top each muffin half with 1 slice eggplant, 1 bell pepper strip and 1 slice ham.
Pour remaining soup mixture evenly over sandwiches and sprinkle with cheese.
Cover and bake at 350°F 10 minutes or until cheese is melted and sandwiches are heated through.