Peggy bass' roasted eggplant sandwich
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Recipe by: achiya
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 c Garlic and herb Shake n Bake
-mix for potatoes
1/2 ts Garlic; minced
1/2 ts Dried oregano
1/2 ts Basil
1/2 ts Black pepper
1 Eggplant; peeled and sliced
-into 1/4-inch thick rounds
4 ts Spicy mustard
1 Tomato; sliced
1 Vidalia onion; sliced
8 sl Fat-free pumpernickel bread
Heat oven to 350 degrees. Mix Shake and Bake and all spices. Dip
eggplant in mixture to coat both sides and place on non-stick baking
dish. Bake 20 minutes at 350 degrees. Spread bread with mustard and
assemble sandwich with tomato and onion slices.
Nutritional info ser serving: 364 cal; 12g pro, 71g carb, 5g fat (11%)
Source: Miami Herald 3/16/95
Formatted 6/26/95 by Lisa Crawford (LISA_POOH#DELPHI.COM)
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