Grilled Eggplant Sandwiches
|Sweet red peppers||2 Medium|
|Vegetable cooking spray||1|
|Fat free italian dressing||1⁄3 Cup (5.33 tbs)|
|Drained sliced pepperoncini peppers||1⁄4 Cup (4 tbs)|
|Sliced pepperoncini peppers||1⁄4 Cup (4 tbs), drained|
|Part skim mozzarella cheese slices||4 Ounce|
Cut 2 (1/2- inch-thick) slices lengthwise from opposite sides of each eggplant; reserve for another use.
Cut each eggplant lengthwise into 4 (3/4-inch-thick) slices; set aside.
Cut red peppers in half lengthwise; remove and discard seeds and membranes.
Flatten pepper halves with palm of hand; set aside.
Cut zucchini lengthwise into Winch-thick slices.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Brush eggplant, red pepper, and zucchini with about one-third of dressing.
Place red pepper and zucchini on rack; grill, covered, 6 minutes.
Turn vegetables, and baste with half of remaining dressing.
Add eggplant to grill rack; grill, covered, 10 minutes, turning once, and basting often with remaining dressing.
Arrange pepper halves and zucchini slices evenly over 4 eggplant slices; sprinkle with pepperoncini pepper.
Place 1 slice of cheese over each serving.
Top with remaining eggplant slices.
Grill 2 additional minutes or until cheese melts.