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Grilled Eggplant Sandwiches

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Ingredients
  Eggplants 2 Pound
  Sweet red peppers 2 Medium
  Zucchini 2 Small
  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
Directions

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Dish: 
Sandwich
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Kids, Quick, Healthy

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