Peggy Bass' Roasted Eggplant Sandwich Recipe
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Ingredients : Peggy Bass' Roasted Eggplant Sandwich Recipe
1 cup Garlic and herb Shake n Bake
-mix for potatoes
1/2 tsp Garlic, minced
1/2 tsp Dried oregano
1/2 tsp Basil
1/2 tsp Black pepper
1 Eggplant, peeled and sliced
-into 1/4-inch thick rounds
4 tsp Spicy mustard
1 Tomato, sliced
1 Vidalia onion, sliced
8 slice Fat-free pumpernickel bread
Heat oven to 350 degrees. Mix Shake and Bake and all spices. Dip
eggplant in mixture to coat both sides and place on non-stick baking
dish. Bake 20 minutes at 350 degrees. Spread bread with mustard and
assemble sandwich with tomato and onion slices.
Nutritional info ser serving: 364 cal; 12g pro, 71g carb, 5g fat (11%)
Source: Miami Herald 3/16/95
Formatted 6/26/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
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