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Open Faced Eggplant Olive Sandwiches

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  Light caesar dressing 3 Tablespoon (Divided)
  Eggplant slices 1⁄2 Pound (4 Slices, 3/4 Inch Thick)
  Cooking spray 1
  Tomato basil pasta sauce 1⁄4 Cup (4 tbs)
  Havarti cheese slices 2 4⁄5 Ounce (4 In Number, 0.7 Ounce Each)
  Italian bread slice 4 1⁄2 Ounce, toasted (4 Slices, 1.1 Ounce Each)
  Chopped pimiento stuffed olive 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon, drained, rinsed

1. Preheat broiler.
2. Brush 2 tablespoons dressing evenly over both sides of eggplant slices.
3. Place eggplant on a foil-lined broiler pan coated with cooking spray; cook 8 minutes.Turn and spread pasta sauce evenly over eggplant; cook 7 minutes. Place 1 cheese slice on each eggplant slice; cook 1 minute or until cheese melts. Top each bread slice with eggplant.
4. Combine olives, capers, and 1 tablespoon dressing; sprinkle evenly over each sandwich.

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