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Open Faced Eggplant Melt Recipe
|Tomato soup||1 Can (10 oz), condensed|
|Fat free low sodium chicken broth||1⁄4 Cup (4 tbs)|
|English muffins||3 , toasted|
|Vegetable cooking spray||1|
|Eggplant||1 Small, cut crosswise into 1-inch slices and grilled|
|Roasted red pepper||1⁄2 Cup (8 tbs), drained|
|Smoked ham slice||6|
Serving size: Complete recipe
Calories 1049 Calories from Fat 333
% Daily Value*
Total Fat 37 g57.4%
Saturated Fat 10.3 g51.3%
Trans Fat 0 g
Cholesterol 72.6 mg
Sodium 2209.3 mg92.1%
Total Carbohydrates 140 g46.6%
Dietary Fiber 22.3 g89.1%
Sugars 25.9 g
Protein 45 g89.2%
Vitamin A 77.4% Vitamin C 91.4%
Calcium 47.7% Iron 39.5%
*Based on a 2000 Calorie diet
Place toasted muffin halves in single layer in shallow baking dish sprayed with vegetable cooking spray.
Spread 1 tablespoon soup mixture on each muffin half.
Top each muffin half with 1 slice eggplant, 1 bell pepper strip and 1 slice ham.
Pour remaining soup mixture evenly over sandwiches and sprinkle with cheese.
Cover and bake at 350°F 10 minutes or until cheese is melted and sandwiches are heated through.