By Amy Zacks of Amy’s Afternoon Reading
My dinner last night was scrumdiddliumptious. I honestly am not sure if I read the recipe in an email or dreamt it up. Either way, I couldn’t find this recipe in any of my emails or favorite recipe sites, so I just had to make it up using common sense.
The idea behind this low-carb meal is to replace bread with eggplant. After that you can pretty much add whatever you want in between. Below was what mine included. Everything is sliced and portioned based off of the size of eggplant slices you are using.
Ingredients:
- Eggplant – Sliced thick enough to hold an entire sandwich together, but not thick enough to not cook entirely through.
- Tomatoes – two slices was enough for mine.
- Mushrooms – one sliced was enough for mine.
- Mozzarella Cheese (made with skim milk) – don’t overdo it or your sandwich will no longer be a healthy meal.
- Basil
- Tomato Sauce
- Parmesan Cheese
Directions:
- Pre-heat your George Foreman grill (this works best because it will press the sandwich together as it grills).
- Slice eggplant so that the pieces are between 1/4 to 1/2 inch thick.
- On one slice, pile sliced mushrooms, sliced tomatoes, a little bit of mozzarella cheese and basil.
- Top with another piece of eggplant.
- Grill sandwich
- Top with tomato sauce, parmesan and basil leaves.
- Serve and enjoy! (*You should eat this with a fork and knife, not as a hand-held sandwich).
Based on the calorie count of each of the ingredients, I would guess that one serving is approximately 140 calories (maybe even less). It took about 5-10min to make and clean-up was quick and painless.
