Eggplant Sandwiches Recipe
Eggplant Sandwiches is a superb tasting recipe wonder what's the secret? It is always prepared with a focus on Vegetable. This Eggplant Sandwiches is so tasty that I cannot resist serving it as a Snack often. It is a Low Fat dish. Do try out this great Eggplant Sandwiches recipe.
Ingredients
1/4 cup water, nonfat chicken broth, or vegetable broth
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 medium eggplant, diced
3 cups chopped fresh or low-sodium canned tomatoes
1 zucchini, diced
1 red bell pepper, seeded and diced
1/4 teaspoon black pepper
4 crusty nonfat French rolls, split
1/2 cup nonfat grated Parmesan cheese (optional)
Directions
1. Heat water or both in a large saucepan over medium heat. Add onion and garlic. Cook and stir until onion is soft. Add more liquid during this process if necessary.
2. Add oregano, basil, eggplant, and tomatoes. Cook over medium-low heat for 15 minutes.
3. Preheat oven to 350 degrees.
4. Add zucchini, red bell pepper, and black pepper to saucepan. Simmer for 10 minutes.
5. Cover a baking pan with aluminum foil or a baking-pan liner. Place halved rolls on sheet and toast lightly.
6. Remove 4 roll halves, leaving the other 4 halves on the baking sheet. Top the 4 halves on the baking sheet with the eggplant mixture. If desired, top with nonfat Parmesan cheese. Bake for 6 minutes.
7. Top with other roll halves and serve.
2. Add oregano, basil, eggplant, and tomatoes. Cook over medium-low heat for 15 minutes.
3. Preheat oven to 350 degrees.
4. Add zucchini, red bell pepper, and black pepper to saucepan. Simmer for 10 minutes.
5. Cover a baking pan with aluminum foil or a baking-pan liner. Place halved rolls on sheet and toast lightly.
6. Remove 4 roll halves, leaving the other 4 halves on the baking sheet. Top the 4 halves on the baking sheet with the eggplant mixture. If desired, top with nonfat Parmesan cheese. Bake for 6 minutes.
7. Top with other roll halves and serve.
