A fantastic vegetarian meal, this fancy open-face sandwich will impress your guests and delight your tongue. Slice into bite-sized pieces before topping with cheese and broiling for delightful appetizers or make a whole baking sheet full to feed a crowd.
Ingredients
- 1 small eggplant
- Olive oil cooking spray
- ¼ tsp. salt
- 3 Tbsp. shredded Parmesan
- ½ cup shredded part-skim mozzarella cheese
- 4 slices Italian bread
- 2 tsp. olive oil
- 5 oz. baby spinach
- 1 cup crushed tomatoes
- 3 Tbsp. chopped fresh basil, divided
Directions
- Slice eggplant in thick rounds and place on a baking sheet. Coat both sides lightly with cooking spray and sprinkle with salt. Combine cheeses in a small bowl. Brush both sides of bread with oil.
- Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave until wilted (2-3 minutes).
- Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling (2 minutes).
- Broil the eggplant slices until brown and soft on both sides (2-3 minutes per side). Broil the bread until toasted (1 minute per side).
- Place 1 eggplant round on top of each slice of bread. Top with tomatoes, spinach, and cheese. Sprinkle with remaining 1 tablespoon basil. Broil until the cheese is melted and browning (5-7 minutes). Serve immediately.
Nutrition Facts
4 servings per container
Serving Size 290 g
| Amount per serving | ||
|---|---|---|
| Calories | 220 | |
| % Daily Value* | ||
| Total Fat 7.5g | 10% | |
| Saturated Fat 2.5g | 13% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 3g | ||
| Cholesterol 12mg | 3% | |
| Sodium 610mg | 27% | |
| Total Carbohydrate 30g | 11% | |
| Dietary Fiber 7g | 25% | |
| Total Sugars 9g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 15g | ||
| Protein 11g | ||
| Vitamin D 0.1mcg | 0% | |
| Calcium 240.9mg | 20% | |
| Iron 3.1mg | 15% | |
| Potassium 770mg | 15% | |
| Vitamin A 219.6mcg | 25% | |
| Vitamin C 19mg | 20% | |
| Vitamin E 2.4mg | 15% | |
| Vitamin K 189.5mcg | 160% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.3mg | 25% | |
| Niacin 6mg | 40% | |
| Vitamin B6 0.3mg | 20% | |
| Folate 204.5mcg | 51% | |
| Vitamin B12 0.3mcg | 15% | |
| Biotin 1mcg | 4% | |
| Chloride 221.6mg | 10% | |
| Pantothenate 0.8mg | 20% | |
| Phosphorus 207.7mg | 15% | |
| Iodine 8.2mcg | 6% | |
| Magnesium 75mg | 20% | |
| Zinc 1.5mg | 10% | |
| Selenium 14.1mcg | 25% | |
| Copper 0.3mg | 35% | |
| Manganese 0.9mg | 40% | |
| Chromium 0mcg | 0% | |
| Molybdenum 9.7mcg | 20% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Eggplant, Crushed Tomatoes (tomatoes, Tomato Juice, Salt, Citric Acid, Calcium Chloride), Spinach, Italian Bread (unbleached, Unbromated, Enriched Flour (wheat Flour, Malted Barley Flour, Iron, Niacin, Riboflavin, Thiamine, Folic Acid), Water, Salt, Yeast And Dough Conditioner), Shredded Part Skim Mozzarella Cheese (pasteurized Part-skim Milk, Cheese Culture, Salt And Enzymes, Potato Starch, Corn Starch And Calcium Sulfate Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor), Parmesan Cheese (pasteurized Part-skim Milk, Cheese Cultures, Salt, Enzymes), Olive Oil, Basil, Salt.
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