Ingredients

• 1 medium italian eggplant cut into ? inch slices

• 1 Tbsp. salt

• 1 ? Tbsp. olive oil

• 2 cloves garlic, crushed

• 3 Tbsp. finely minced fresh basil

• 8 (? inch) slices, crusty bread

• 4 medium ripe tomatoes

• fresh ground black pepper

• ? cup crumbled Feta cheese (optional)

Directions

1. Do not peel eggplant.
2. Remove end and cut into ?-inch slices.
3. Sprinkle
   both sides with salt and allow to rest for 10 minutes.
4. Thoroughly rinse slices
   to remove all salt and drain on absorbent paper.
5. Combine olive oil and garlic
   and lightly brush each slice.
6. Grill over MEDIUM HIGH heat on gas grill or broil
   under broiler.
7. When soft, remove immediately and sprinkle with basil.
8. Meanwhile, slice tomatoes into ¬Ö -inch thick slices and season with black pepper.
9. Arrange tomatoes and eggplant on 4 slices of bread. Season with pepper and add crumbled
   Feta cheese, if desired.
10. Top with second slice of bread and serve immediately.
    

Each serving provides: An excellent source of vitamins A and C, folate, potassium
and fiber, and a good source of magnesium.

*Optional ingredients are not included in dietary analysis.

Nutrition Facts

Amount per Serving

Calories: 272
% of Calories from Fat: 25%
Total Fat: 7.9g Cholesterol: 0mg

Saturated Fat: 1.4g

Carbohydrates: 44g

Dietary Fiber: 8g 

Sodium: 361mg

Protein: 8g

Credit: Recipe courtesy of Produce for Better
Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control &
Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy
foods.