| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
| 3 |
oz |
Mushrooms; sliced, about |
| 3 |
oz |
Fatfree cheddar cheese (Healthy Choice works really well) |
| 6 |
sl |
Whole-wheat bread; lightly toasted |
| 1 |
tb |
Hummus for each piece of bread |
|
|
Lettuce leaves |
|
|
Alfalfa sprouts |
|
|
Cooking spray (Pam is great) |
INSTRUCTIONS
Heat up a small grill. Slice the eggplant into thin slices and spray each
slice lightly with cooking spray. Grill the slices for approximately 2
minutes on each side or until the eggplant begins to brown. Grill the
mushroom slices for approximately 1 minute on each side--they burn easily,
so be careful. Remove eggplant and mushrooms from grill.
Spread the hummus on the toast, arrange all bread on a cookie sheet. Layer
each piece of bread with eggplant, mushrooms, and a sprinkle of the cheese.
Put the pieces of bread together in sandwich form and bake in a 400 degree
oven for about 5 minutes or until cheese is melted.
Open the sandwiches and stick lettuce and alfalfa sprouts inside. You may
want to eat the sandwiches with a fork and a knife, or open face would be
good too. Yummy.
Serves 3 (makes 3 sandwiches) lacto Posted to fatfree digest V97 #180 by
"caille millner" <caillem@hotmail.com> on Aug 15, 1997
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