1/4th of recipe (1 sandwich): 198 calories, 5.5g total fat (2.5g sat. fat), 434mg sodium, 30.5g carbs, 9g fiber, 6g sugars, 12g protein
Green Plan SmartPoints® value 5*
Blue Plan (Freestyle™) SmartPoints® value 5*
Purple Plan SmartPoints® value 5*
Having a vegetarian option beyond standard frozen veggie burgers at your cookout = next-level hosting cred. And these gooey sandwiches will make everyone happy...
Prep: 15 minutes
Cook: 15 minutes
Ingredients:
Four 3/4-inch-thick eggplant slices (cut widthwise from the center of a wide eggplant), patted dry
2 tsp. Worcestershire sauce (see HG Tip)
1/8 tsp. black pepper
Four 100-calorie flat sandwich buns (like Arnold Select/Brownberry/Oroweat Sandwich Thins)
4 thin slices red onion, rings intact
4 slices reduced-fat provolone cheese
1 cup baby spinach leaves
4 large slices tomato
4 tsp. Hellmann's/Best Foods Dijonnaise
Directions:
Lay eggplant slices on a large plate or baking sheet. Drizzle with Worcestershire sauce, and sprinkle with pepper.
Bring a grill sprayed with nonstick spray to medium heat. Place eggplant on the grill, and cook for 5 minutes with the grill cover down.
Flip eggplant. With the grill cover down, cook for 5 more minutes.
Split buns into halves. Add bun halves and onion to the grill, alongside the eggplant. Cook, uncovered, for 2 minutes, or until bun halves are toasted.
Remove bun halves, and flip onion. Cook, uncovered, until veggies have softened, 1 - 2 more minutes.
Top each eggplant slice with a slice of cheese, and cook until melted, about 1 minute.
Top the bottom half of each bun with a cheesy eggplant slice.
Evenly top eggplant slices with spinach, tomato, and onion. Spread 1 tsp. Dijonnaise on the top half of each bun, and place over your sandwiches.
MAKES 4 SERVINGS
HG Tip: If you're making these sandwiches for vegetarians, make sure you use a Worcestershire sauce that's veggie friendly, like this one from Annie's.