Pepper And Eggplant Focaccia Sandwiches Recipe

Pepper And Eggplant Focaccia Sandwiches Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
8 slice: Eggplant, Rnds, About 1/2"
3 tbsp: Fresh Basil Leaves --,
Thick X 3" Wide,
Minced,
2 tbsp: Olive Oil,
24 large: Spinach Leaves, rinse &
1 1/2 lbs: Red Bell Peppers, 2 Large
Stemmed,
8 slice: Focaccia Bread Squares,
1 cup: Red Onions, thinly sliced
Plain Or Flavored, OR
8 ounce: Mozzarella Cheese, thinly
4: English Muffins,
Sliced,
Sandwich-Size, split and
Salt And Pepper,
Toasted,

Directions:

1. Brush eggplant on both sides with 1 Tbs of the oil. Place eggplant
and peppers on a rack in a 12- by 15-inch broiler pan. Broil with pan
6 inches beneath heat, turning foods as needed, until eggplant is
deep brown (14 mins total) and peppers are black all over (20 mins
total). Let cool. Peel and seed peppers, pat dry, and cut into 8
pieces. 2. Place focaccia on pan rack. Combine basil and remaining
Tbs oil; spread evenly over bread. On top place spinach, eggplant,
peppers, onion, and cheese. 3. Broil 6 inches from heat until cheese
is brown, about 4 mins. Season to taste with salt and pepper. Serves
4 to 8.

Per serving: 394 cal, 32% (126 cal) from fat; 18 g protein; 14 g fat
(5.7 g sat); 49 g carbo; 570 mg sodium; 30 mg chol.

Recipe By : Sunset (magazine) - October 1995

From: Dan Klepach Date: 10-11-95 (22:55) (159)
Fido: Cooking


Source from luhu.jp