Grilled Eggplant, Tomato, Provolone, and Sun-Dried Tomato-Pesto Sandwich

You'll have leftover pesto, which is great with pasta or as a dip.

Yield: 4 servings

Ingredients

• 1/2  teaspoon  dried basil
• 1/4  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 8  (1/4-inch-thick) slices eggplant (about 1 1/2 pounds)
• 4  (1/2-inch-thick) slices yellow tomato (about 10 ounces)
• 4  (1/2-inch-thick) slices red tomato (about 10 ounces)
• Cooking spray
• 8  (1 1/2-ounce) slices French bread
• 1/2  cup  Sun-dried Tomato Pesto
• 2  (1 1/2-ounce) slices provolone cheese, each cut in half
• 1  cup  gourmet salad greens

Preparation

Prepare grill or broiler.

Combine first 4 ingredients in a small bowl. Sprinkle evenly over eggplant and tomato slices.

Place eggplant on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until eggplant is tender and browned. Place tomato on grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side or until tomato is done. Place bread on grill rack or broiler pan coated with cooking spray; cook 1 minute on each side or until bread is lightly toasted.

Spread 1 tablespoon Sun-dried Tomato Pesto on each bread slice, and place 1/2 slice of cheese on each of 4 bread slices. Arrange greens, eggplant, and tomato evenly over cheese, and top with 4 bread slices.

Nutritional Information

Calories:

442 (27% from fat)

Fat:

13.2g (sat 4.9g,mono 4.7g,poly 2.3g)

Protein:

17.7g

Carbohydrate:

67.4g

Fiber:

9.7g

Cholesterol:

15mg

Iron:

4.4mg

Sodium:

986mg

Calcium:

267mg