Meal Details
1. Eggplant pesto sandwich
225 cals, 7p, 17c, 12f (per meal)
1 small (458g)
1 tbsp (15mL)
2 tbsp (32g)
2 clove (6g)
2 roll (3-1/2" dia) (114g)
6 slice(s), thin/small (90g)
2 slice (1 oz each) (56g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat your oven's broiler.
2
Brush eggplant slices with olive oil, and place them on a baking sheet. Place the pan about 6 inches from the heat source. Cook for 10 minutes, or until tender and toasted.
3
Split the roll lengthwise, and toast.
4
In a cup or small bowl, stir together the pesto and garlic. Spread this mixture on the toasted bread.
5
Fill the roll with eggplant slices, tomato, and cheese.
6
Serve.
