EGGPLANT PARM SANDWICHES PREP TIME 10 MIN. – COOK TIME 16 MIN. – READY IN 26 MIN. – SERVINGS 4


8 slices frozen garlic Texas toast 1 medium eggplant 3 tbsp olive oil


2 tsp Italian seasoning


STEP 1 Preheat grill to high. Prepare the Texas toast according to package directions. STEP 2 Thinly slice the eggplant into rounds. In a large bowl, toss eggplant with the oil, Italian seasoning, salt, and pepper. Add eggplant to grill; cook 10 min., until tender, flipping once halfway through. Top eggplant evenly with cheese. Grill 2 min., until cheese melts. Remove eggplant from grill. STEP 3 Meanwhile, core the tomato and cut into thick slices. Grill tomato slices 4 min., until grill marks appear, flipping halfway through. Season with salt and pepper. STEP 4 Divide eggplant and tomato slices among 4 slices of Texas toast. Top with remaining 4 slices of toast. Serve immediately.


PER SERVING: 366 CALORIES, 19G FAT, 5G SATURATED FAT, 0MG CHOLESTEROL, 516MG SODIUM, 40G CARBOHYDRATE, 6G FIBER, 7G SUGAR, 13G PROTEIN 18


1 cup shredded Italian blend cheese


1 medium tomato


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