Open-Faced Eggplant-Olive Sandwiches |
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Prep Time: 6 Minutes Cook Time: 16 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
3 tablespoons light caesar dressing, divided |
4 (3/4-inch-thick) slices eggplant (about 1/2 pound) |
cooking spray |
1/4 cup tomato and basil pasta sauce |
4 (0.7-ounce) slices reduced-fat havarti cheese, sliced |
4 (1.1-ounce) slices italian bread with sesame seeds, toasted |
1/4 cup chopped pimiento-stuffed olives |
1 tablespoon capers, rinsed and drained |
Directions:
1. Preheat broiler.
2. Brush 2 tablespoons dressing evenly over both sides of eggplant slices.
3. Place eggplant on a foil-lined broiler pan coated with cooking spray; cook 8 minutes. Turn and spread pasta sauce evenly over eggplant; cook 7 minutes. Place 1 cheese slice on each eggplant slice; cook 1 minute or until cheese melts. Top each bread slice with eggplant.
4. Combine olives, capers, and 1 tablespoon dressing; sprinkle evenly over each sandwich.
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