Open Faced Eggplant Olive Sandwiches
|Light caesar dressing||3 Tablespoon (Divided)|
|Eggplant slices||1⁄2 Pound (4 Slices, 3/4 Inch Thick)|
|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.
Serving size: Complete recipe
Calories 724 Calories from Fat 349
% Daily Value*
Total Fat 39 g60.2%
Saturated Fat 17.8 g89.2%
Trans Fat 0 g
Cholesterol 85.1 mg28.4%
Sodium 2087.8 mg87%
Total Carbohydrates 69 g23%
Dietary Fiber 10.7 g42.6%
Sugars 8.3 g
Protein 28 g55.6%
Vitamin A 6.8% Vitamin C 16.6%
Calcium 8.1% Iron 17.3%
*Based on a 2000 Calorie diet