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Ingredientes
- 3 x Japanese eggplants or possibly 1 regular, sliced 1/3-inch thick Salt and pepper
- 1/4 c. Extra virgin olive oil
- 1 sm Loaf Italian bread
- 1/4 c. Pesto sauce
- 3 ounce Asiago cheese, sliced paper thin
- 1/2 x Red onion, sliced paper thin
- 2 x Tomatoes, sliced 1/4-inch thick
- 1 bn Arugula
Direcciones
- Preheat a charcoal or possibly stove top grill. Salt eggplant and brush with extra virgin olive oil. Grill till golden brown and tender. Drain eggplant on paper towels, blotting to remove excess oil. Slice open loaf and drizzle with pesto. Fill with eggplant, cheese, onion, tomato and arugula. Sprinkle with salt and pepper and drizzle with more pesto.
- Yield: 2 to 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 191 | 64% |
| Total Fat 21.56g | 27% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 193mg | 8% |
| Potassium 785mg | 22% |
| Total Carbs 24.61g | 7% |
| Dietary Fiber 10.4g | 35% |
| Sugars 9.32g | 6% |
| Protein 5.62g | 9% |
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