Evening Edge
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Open-Face Eggplant Sandwich
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Low cal: 
Though this meal is low in fat and calories, it is surprisingly filling. It also makes a great luncheon dish and is easy to prepare for a crowd. You can cook the eggplant slices on the grill if you wish. Using large slices of bread makes the sandwich a meal in itself, but fresh fruit on the side would certainly be welcome.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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2 eggplants, about 1 pound each
1/2 cup Italian salad dressing
4 hefty slices olive bread, French batard or other country-style bread
2 tomatoes, chopped
4 cups spring salad green mix
Instructions:
Preheat oven to 425 degrees. Cut eggplant into 1/2-inch slices and brush both sides with salad dressing. Place on a large shallow baking pan in one layer and bake for 10 minutes. Turn the slices and bake for 10 more minutes.
Meanwhile, lightly toast the bread. Mix the tomatoes with 2 tablespoons salad dressing. Toss the salad greens with 2 tablespoons of the salad dressing.
Place a slice of toasted bread on each of four plates. Divide the salad greens over the bread slices, then place several slices of eggplant on the greens. Divide the tomatoes over the eggplant and drizzle with any remaining dressing.
Meanwhile, lightly toast the bread. Mix the tomatoes with 2 tablespoons salad dressing. Toss the salad greens with 2 tablespoons of the salad dressing.
Place a slice of toasted bread on each of four plates. Divide the salad greens over the bread slices, then place several slices of eggplant on the greens. Divide the tomatoes over the eggplant and drizzle with any remaining dressing.
Nutrition:
Per serving: 271 calories (percent of calories from fat, 52), 5 grams protein, 30 grams carbohydrates, 6 grams fiber, 16 grams fat, no cholesterol, 416 milligrams sodium.
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