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Ingredients
- (1/2-inch-thick) eggplant slices
- 2 teaspoons olive oil, divided
- 1 large red bell pepper
- 4 (1-ounce) slices ciabatta bread
- 2 tablespoons refrigerated pesto
- 1 cup baby arugula
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup (2 ounces) soft goat cheese
Directions
- Preheat broiler.
- Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
- Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 242g | |
| Calories 424 | |
| Calories from Fat 325 | 77% |
| Total Fat 36.54g | 46% |
| Saturated Fat 12.24g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 488mg | 20% |
| Potassium 399mg | 11% |
| Total Carbs 10.25g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.58g | 4% |
| Protein 14.94g | 24% |
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