• Open Face Eggplant Melts

    March 18th, 2010adminAppetizers, Italian, Lunch, Snacks

    These are INCREDIBLY good – each piece in and of itself is good, and all put together, it makes an awesome appetizer, lunch or snack ! The balsamic dressing on the eggplant and zucchini make this very special and I recommend you don’t skip that step.

    Open Face Eggplant Melt

    Open Face Eggplant Melt

    4 servings
    260 calories per serving

    1/2 lb. eggplant cut into 8 slices
    1 medium zucchini sliced lengthwise into 8 long slices
    1/3 c low fat balsamic vinegar dressing
    4 ¾ inch thick slices of Italian bread
    3 T low fat mayo
    ½ t basil flakes
    Pepper to taste
    1 tomato cut into 8 slices
    3 slices part skim ricotta each cut into 4 strips

    Spray a cookie sheet with Pam and preheat broiler. Place eggplant and zucchini slices on sheet and brush with half of the dressing then broil 5 minutes, turn, brush with the rest of the dressing, and broil another 5-7 minutes. Place bread slices on a cookie sheet and broil 1-2 minutes to lightly toast. Combine mayo, basil and pepper and spread on bread. Top each piece of bread with 2 eggplant slices, 2 zucchini slices, 2 tomato slices and 3 strips of cheese and broil 1-2 minutes. If the bread you use is not large enough to support 2 pieces of eggplant, zucchini and tomato, cut it down to 1 and lay the cheese across lengthwise rather than crosswise.

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