Roasted Eggplant and Pepper Grinders
1-1/4 pounds eggplant (4 to 5 cups diced)
1. Preheat oven to 450°. Peel eggplant and cut into 3/4-inch dice. In a large bowl, combine eggplant, peppers, garlic, and oil. Toss well, and spread in one layer on a large nonstick baking sheet. Roast 25 minutes, until vegetables are soft and lightly browned, stirring half way through.
1 red bell pepper, cut into 1/2-inch slices
1 green bell pepper, cut into 1/2-inch slices
2 large garlic cloves, thinly sliced
2 teaspoons olive oil
4 6-inch hoagie, or other sandwich rolls
3 tablespoons nonfat mayonnaise
1/4 cup fresh basil leaves, sliced
8 slices nonfat mozzarella cheese
2. Meanwhile, split and toast hoagie rolls. Spread each half with about 1 teaspoon mayonnaise. Mound 1/4 of the vegetable mixture between halves of each roll. Top with basil and cheese.
3. Wrap each sandwich in foil and return to oven for 10 minutes, until heated through. Remove from foil immediately, as nonfat cheese can stick to the foil as it cools.
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