Peggy Bass Roasted Eggplant Sandwich Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 1/4-inch thick rounds
4 tsp: Spicy mustard,
1: Tomato, sliced
1: Vidalia onion, sliced
8 slice: Fat-free pumpernickel bread,
Directions:
Heat oven to 350 degrees. Mix Shake and Bake and all spices. Dip
eggplant in mixture to coat both sides and place on non-stick baking
dish. Bake 20 minutes at 350 degrees. Spread bread with mustard and
assemble sandwich with tomato and onion slices.
Nutritional info ser serving: 364 cal; 12g pro, 71g carb, 5g fat (11%)
Source: Miami Herald 3/16/95
Formatted 6/26/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
Source from luhu.jp
eggplant in mixture to coat both sides and place on non-stick baking
dish. Bake 20 minutes at 350 degrees. Spread bread with mustard and
assemble sandwich with tomato and onion slices.
Nutritional info ser serving: 364 cal; 12g pro, 71g carb, 5g fat (11%)
Source: Miami Herald 3/16/95
Formatted 6/26/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
Source from luhu.jp
Tags
Vegetables