Print
Email
Add a photoServings: 4
Ingredients
- 3 x Japanese eggplants or possibly 1 regular, sliced 1/3-inch thick
- Â Â Salt and pepper
- 1/4 c. Extra virgin olive oil
- 1 sm Loaf Italian bread
- 1/4 c. Pesto sauce
- 3 ounce Asiago cheese, sliced paper thin
- 1/2 x Red onion, sliced paper thin
- 2 x Tomatoes, sliced 1/4-inch thick
- 1 bn Arugula
Directions
- Preheat a charcoal or possibly stove top grill. Salt eggplant and brush with extra virgin olive oil. Grill till golden brown and tender. Drain eggplant on paper towels, blotting to remove excess oil. Slice open loaf and drizzle with pesto. Fill with eggplant, cheese, onion, tomato and arugula. Sprinkle with salt and pepper and drizzle with more pesto.
- Yield: 2 to 4 servings
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 647g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 196 | 55% |
| Total Fat 22.1g | 28% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 198mg | 8% |
| Potassium 1430mg | 41% |
| Total Carbs 38.96g | 10% |
| Dietary Fiber 19.2g | 64% |
| Sugars 15.27g | 10% |
| Protein 8.34g | 13% |
