Grilled Eggplant Sandwiches Recipe
Ingredients
| Eggplants | 2 Medium, pounded | |
| 2 medium-size sweet red peppers | ||
| Zucchini | 2 Small | |
| Vegetable cooking spray | ||
| 1/3 cup fat-free Italian dressing | ||
| Pepperoncini peppers | 1/4 Cup (16 tbs), sliced | |
| Mozzarella cheese slice | 4 | |
Directions
Cut 2 (1/2- inch-thick) slices lengthwise from opposite sides of each eggplant; reserve for another use.
Cut each eggplant lengthwise into 4 (3/4-inch-thick) slices; set aside.
Cut red peppers in half lengthwise; remove and discard seeds and membranes.
Flatten pepper halves with palm of hand; set aside.
Cut zucchini lengthwise into Winch-thick slices.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Brush eggplant, red pepper, and zucchini with about one-third of dressing.
Place red pepper and zucchini on rack; grill, covered, 6 minutes.
Turn vegetables, and baste with half of remaining dressing.
Add eggplant to grill rack; grill, covered, 10 minutes, turning once, and basting often with remaining dressing.
Arrange pepper halves and zucchini slices evenly over 4 eggplant slices; sprinkle with pepperoncini pepper.
Place 1 slice of cheese over each serving.
Top with remaining eggplant slices.
Grill 2 additional minutes or until cheese melts.
Serve immediately.
Cut each eggplant lengthwise into 4 (3/4-inch-thick) slices; set aside.
Cut red peppers in half lengthwise; remove and discard seeds and membranes.
Flatten pepper halves with palm of hand; set aside.
Cut zucchini lengthwise into Winch-thick slices.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Brush eggplant, red pepper, and zucchini with about one-third of dressing.
Place red pepper and zucchini on rack; grill, covered, 6 minutes.
Turn vegetables, and baste with half of remaining dressing.
Add eggplant to grill rack; grill, covered, 10 minutes, turning once, and basting often with remaining dressing.
Arrange pepper halves and zucchini slices evenly over 4 eggplant slices; sprinkle with pepperoncini pepper.
Place 1 slice of cheese over each serving.
Top with remaining eggplant slices.
Grill 2 additional minutes or until cheese melts.
Serve immediately.
Chef
