Grilled Eggplant Tomato Sandwiches - KATV - Breaking News, Weather and Razorback Sports

Grilled Eggplant Tomato Sandwiches

  • RecipesMore>>

  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

    Almond Horse Shoe Cookies

    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>

Preparation time: 30 minutes or less

Servings: 4.

5 A Day servings: 2.5.

Ingredients:

1 medium italian eggplant cut into ½ inch slices
1 tablespoon salt
1 ½ tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons finely minced fresh basil
8 (½ inch) slices, crusty bread
4 ripe, medium tomatoes
fresh ground black pepper
½ cup crumbled Feta cheese (optional)

1. Do not peel eggplant. Remove end and cut into 1/2 inch slices. Sprinkle both sides with salt and allow to rest for 10 minutes. Thoroughly rinse slices to remove all salt and drain on absorbant paper.
2. Combine olive oil, garlic and lightly brush each slice. Grill over MEDIUM HIGH heat on gas grill or broil under broiler. When soft, remove immediately and sprinkle with basil. Meanwhile, slice tomatoes into 1/3 inch thick slices and season with black pepper.
3. Arrange tomatoes and eggplant on 4 slices of bread. Season with pepper and add crumbled Feta cheese, if desired. Top with second slice of bread and serve immediately.

Nutritional Information per Serving
Calories: 260
Carbohydrates: 41g
Total Fat: 8g
Cholesterol: 0mg
Saturated Fat: 1.5g
Dietary Fiber: 6g
% of Calories from Fat: 26%
Sodium: 360mg
Protein: 7g  

Source:  www.5aday.org

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.