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Open Faced Eggplant Melt

chef.jackson's picture
  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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1049 Calories from Fat 333

% Daily Value*

Total Fat 37 g57.4%

Saturated Fat 10.3 g51.3%

Trans Fat 0 g

Cholesterol 72.6 mg24.2%

Sodium 2209.3 mg92.1%

Total Carbohydrates 140 g46.6%

Dietary Fiber 22.3 g89.1%

Sugars 25.9 g

Protein 45 g89.2%

Vitamin A 77.4% Vitamin C 91.4%

Calcium 47.7% Iron 39.5%

*Based on a 2000 Calorie diet

Open Faced Eggplant Melt Recipe