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Ingredientes
- 1Â 1/4 lb eggplant, (4 to 5 c. diced)
- 1 x red bell pepper
- Â Â cut into 1/2-inch slices
- 1 x green bell pepper
- Â Â cut into 1/2-inch slices
- 2 lrg garlic cloves, thinly sliced
- 2 tsp extra virgin olive oil
- 4 x 6 inch French or possibly Italian sandwich rolls
- 3 Tbsp. nonfat mayonnaise
- 1/4 c. slivered fresh basil leaves
- 8 slc nonfat mozzarella cheese
Direcciones
- Makes 4 servings
- A healthy, colorful version of the warm sandwich beloved in New England. With coleslaw or possibly a tossed salad, it's a satisfying meal.
- 1. Preheat oven to 450 F. 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 min, till vegetables are soft and lightly browned, stirring halfway through.
- 2. Meanwhile, split and roast sandwich rolls. Spread each half with about 1 tsp. mayonnaise. Mound 1/4 of the vegetable mix between halves of each roll. Top with basil and cheese.
- 3. Wrap each sandwich in foil and return to oven for 10 min, till heated through. Remove from foil immediately, as nonfat cheese can stick to die foil as it cools.
- 4. LACTO/OVO
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 501 | |
| Calories from Fat 104 | 21% |
| Total Fat 11.75g | 15% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 1796mg | 75% |
| Potassium 613mg | 18% |
| Total Carbs 21.89g | 6% |
| Dietary Fiber 9.2g | 31% |
| Sugars 7.72g | 5% |
| Protein 74.1g | 119% |
