This sandwich makes me very happy.
Not only is it delicious, filling, and super easy to make, it is Weight Watchers® friendly. (I know, I know….I’m a little obsessive. What can I say? When I get enthusiastic about something, I just can’t help myself.) It makes me so happy, in fact, that in the past three days, I have eaten this exact sandwich four separate times. (Okay, maybe a lot obsessive…)
It might seem weird to eat the sandwich for 3 lunches (and one dinner) in a row, but considering my normal lunch is often a bowl of cereal or some cheese and crackers, this has actually been a vast improvement. During the day, when I am trying to juggle taking care of my kids with cleaning my house, finishing whatever new project I have going on, laundry, paying bills, grocery shopping, coupons, and blogging, I want lunch to be as quick, easy, and mess-free as possible.
Roasting the eggplant did require a tiny bit of effort on day one, but the extra slices kept beautifully in the fridge, making sandwiches 2, 3, and 4 a breeze to put together. And there is no need to re-heat the eggplant for subsequent sandwiches. It is just as good cold.Ingredients: 1 large eggplant olive oil salt & pepper vidalia onion tomato romaine lettuce mayonnaise spicy brown mustard shredded mozzarella cheese Flatout Bread (I used Healthy Rosemary & Olive Oil)
Step 1: Slice the eggplant into 8 thick (about 1″) slices; sprinkle slices generously with salt on both sides. Use a lot of salt, way more than would ever taste good. Let sit for 30 minutes to “sweat” out excess moisture. Don’t skip this part! This is what will give your roasted eggplant a great texture for your sandwich.
Step 2: Preheat oven to 400 degrees. Rinse excess salt off the eggplant and pat dry with paper towel. Brush very lightly with olive oil (or use cooking spray) on both sides. Lay on parchment paper-covered baking sheet. Sprinkle with salt and pepper to taste. Roast for approximately 30 minutes, turning once, until eggplant is golden brown.
Step 3: Turn on broiler. Spread one side of flat bread with 1/2 teaspoon mayonnaise and spicy brown mustard to taste. Lay two pieces of eggplant over mayonnaise, then add two thin slices of tomato and thinly sliced onion. Cover onion with 2 oz. of shredded cheese. Broil until cheese melted & slightly brown, about 2 minutes. Watch carefully! If the bread starts to get too dark before the cheese is melted, cover exposed half with foil. Add lettuce, fold over, & enjoy!
So tell me, what healthy diet-friendly recipe could you eat over and over again?
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