Vegetarian

Open-Faced Eggplant Sandwich is for Sandwich.

Open-Faced Eggplant Sandwich takes several minutes to prepare.

Open-Faced Eggplant Sandwich takes 25 minutes to cook.

Open-Faced Eggplant Sandwich makes 4 servings.

The ingredients for Open-Faced Eggplant Sandwich are:

2 Tbsp unsalted butter
2 Tbsp e.v. olive oil
21/2 cps cubed eggplant
1/2 cp chopped yellow onion
1 clove garlic, minced
1/2 cp chopped kalamata olives
1/4 capers
dash of cayenne pepper
1 tsp sea salt
juice from 1/2 lemon
4 thick slices of whole wheat bread
1 cp cheddar cheese grated ( I prefer sharp white cheddar)

Here is how you make Open-Faced Eggplant Sandwich:

Preheat oven broiler. Melt butter and olive oil in a large skillet over med heat. Add eggplant, onion and garlic, and saute' for 8-10 min. until eggplant is soft. Remove from heat and stir in olives, capers, cayenne, salt and lemon juice. Taste and add more salt if needed.Place bread slices on a baking sheet. Spoon eggplant mixture on top of bread, dividing evenly. Sprinkle each piee with 1/4 cp of cheese. Broil until bubbly and just turning brown. Serve immediately.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user QUICHE6.

The nutritional information for Open-Faced Eggplant Sandwich is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 427.4

• Total Fat: 29.8 g
• Cholesterol: 45.4 mg
• Sodium: 1,434.7 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 4.8 g
• Protein: 12.0 g