1/2 eggplant - (1/2 to 3/4 lb)
1 onion
1 jar sliced pimientos - (4 oz)
1 teaspoon freshly-ground black pepper
2 small rolls
1 tablespoon reduced-calorie balsamic
vinaigrette salad dressing
Directions: one line for each direction. When saved the lines will be numbered.
Spray a large nonstick skillet with nonstick cooking spray; heat. Add the eggplant and cook, turning occasionally, until lightly browned and softened, 5 to 6 minutes. Transfer to a plate; keep warm.
Spray the same skillet with more nonstick cooking spray; add the onion and cook, stirring as needed, until tender-crisp, 1 to 2 minutes. Add the pimientos and black pepper; cook, stirring as needed, until the onion is softened, 1 to 2 minutes.
To assemble the sandwiches, place a roll half on each of 2 plates. Layer with the eggplant slices and the onion mixture, then drizzle with the vinaigrette. Top with the remaining roll halves.
This recipe yields 2 servings.
Per Serving: 251 Calories, 6 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 385 mg Sodium, 44 g Total Carbohydrate, 4 g Dietary Fiber, 7 g Protein, 127 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable.
Points Per Serving: 5.
Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving
Calories: 106
Calories from Fat 18.0%
Total Fat
2g
Cholesterol
trace
Sodium
149mg
Carbohydrate
19g
Dietary Fiber
2g
Protein
3g
Points 2
Exchanges: 1 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* "Simply the Best: 250 Prizewinning Family Recipes" by Weight Watchers
