In this mouth-watering vegetarian sandwich, eggplant stands in for the bread. Add slices of roasted sweet red pepper and arugula if you like.
- Portion size 4 servings
- 1 eggplant (about 1 lb/500 g)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 oz fontina cheese thinly sliced
- 16 fresh basil leaves
Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Brush each side with oil; sprinkle with salt and pepper.
Place on greased grill over medium-high heat; close lid and cook for 8 minutes. Turn eggplant; top half of the slices with cheese. Cook, covered, for about 7 minutes or until eggplant is softened and cheese is melted. Dividing evenly, place basil leaves on cheese; top with remaining plain slices of eggplant.
Nutritional facts <b>Per serving:</b> about
- Protein 6 g
- Calories 145.0
- Total fat 10 g
- Total carbohydrate 8 g