Tuesday, April 15, 2008

Grilled Eggplant and Mozzarella Sandwiches

This is a healthy, low fat sandwich recipe from Bon Appetit.

You don't really have to have the barbecue going, you can just as easily use a stove top grill or the broiler of your oven.

The ingredients are easy to interchange with any vegetables or cheeses you like. I actually use buffalo mozzarella, I think it melts wonderfully.

I like serving this with the roasted pepper feta dip and some vegetables such as tomatoes and carrots. Then it becomes a healthy and rich meal.



Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove, minced
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted

Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.

Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.

Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

Makes 4 servings

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