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| Home -> [Eggplant, Roasted, Sandwiches, Vegetables] -> [Peggy bass' roasted eggplant sandwich Recipe] |
Peggy bass' roasted eggplant sandwich
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Eggplant, Roasted, Sandwiches, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| cup | Garlic and herb Shake n Bake | | | -mix for potatoes | | 1/2
| tsp | Garlic, minced | | 1/2
| tsp | Dried oregano | | 1/2
| tsp | Basil | | 1/2
| tsp | Black pepper | | 1
| | Eggplant, peeled and sliced | | | -into ?inch thick rounds | | 4
| tsp | Spicy mustard | | 1
| | Tomato, sliced | | 1
| | Vidalia onion, sliced | | 8
| slice | Fat-free pumpernickel bread |
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Procedures:
| 1 | Heat oven to 350 degrees. | | 2 | Mix shake and bake and all spices. | | 3 | Dip eggplant in mixture to coat both sides and place on non-stick baking dish. | | 4 | Bake 20 minutes at 350 degrees. | | 5 | Spread bread with mustard and assemble sandwich with tomato and onion slices. | | 6 | nutritional info ser serving: 364 cal; 12g pro, 71g carb, 5g fat (11%) |
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