PER SERVING (entire recipe): 235 calories, 8.5g fat, 789mg sodium, 29.5g carbs, 7.5g fiber, 6g sugars, 13g protein -- PointsPlus® value 6*
Rather than being breaded and fried, our eggplant is covered in ACTUAL bread. Who's gonna turn down a gooey grilled sandwich? No one we know.
One 3/4-inch-thick eggplant slice (cut widthwise from a wide eggplant), patted dry
Dash black pepper
One 100-calorie flat sandwich bun (like Arnold Select/Brownberry/Oroweat Sandwich Thins)
2 tbsp. low-fat marinara sauce
1/2 tbsp. reduced-fat Parmesan-style grated topping
1 stick light string cheese
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), divided
Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat on the stove. Season eggplant with salt and pepper. Place eggplant in the pan and cook until softened, about 5 minutes per side. Remove pan from heat and set aside.
Split sandwich roll into halves, and place eggplant on the bottom half. Evenly spoon and spread marinara sauce over eggplant. Sprinkle with Parm-style topping.
Tear string cheese into pieces and place over the Parm-topped sauce. Place the top half of the bun over the string cheese pieces. Evenly spread 1 tsp. butter over the upward-facing side of the bun.
Clean pan, if needed. Re-spray with nonstick spray and bring to medium-high heat. Gently place sandwich in the pan with the buttered side down. Carefully spread remaining 1 tsp. butter onto the upward-facing side of the bun.
Cook sandwich until outside is toasty and cheese inside has melted, 1 - 2 minutes per side, occasionally pressing down with a spatula.
Slice it in half or just bite in!
MAKES 1 SERVING
HG Extra! Got leftover eggplant? Grab some foil, and whip up The Rat(atouille) Pack!