You are here

Open Faced Eggplant Melt

chef.jackson's picture
Ingredients
  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
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

Rate It

Your rating: None
3.95
Average: 4 (14 votes)