Mediterranean Veggie Melts |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 each | 30 minutes | 260 | 3g | 14g | 350mg | 25g | 9g | 15mg | |
| INGREDIENTS: | ||
| 1 (1-lb) eggplant, cut into 16 (1/4-inch) slices | 2 medium zucchini, halved crosswise, each half cut lengthwise into 4 slices | 1/3 cup purchased Italian salad dressing |
| 4 (3/4-inch-thick) slices Italian bread | 3 tablespoons mayonnaise | 1/2 teaspoon dried basil leaves |
| 1 medium tomato, cut into 8 slices | 3 (3/4-oz) slices mozzarella cheese, each cut into 4 strips | |
| 1 | Spray cookie sheet with nonstick cooking spray. Place eggplant and zucchini slices on sprayed cookie sheet. (Zucchini can slightly cover eggplant slices.) Brush half of the salad dressing over eggplant and zucchini slices. |
| 2 | Broil 4 to 6 inches from heat for 5 minutes. Turn vegetables; brush with remaining salad dressing. Broil an additional 5 to 7 minutes or until vegetables are tender and slightly browned. |
| 3 | Place bread slices on another cookie sheet. Broil 4 to 6 inches from heat for 1 to 2 minutes or until lightly toasted. |
| 4 | In small bowl, combine mayonnaise and basil; blend well. Spread on toasted sides of bread. Top each with 2 eggplant slices 2 zucchini slices, 2 tomato slices and 3 cheese strips. |
| 5 | Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted and tomatoes are hot. Place remaining eggplant and zucchini slices in container with tight-fitting lid or resealable plastic bag; refrigerate. |