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The healthy Eggplant Sandwich uses tender & smoky grilled eggplant instead of fried, thus minimizing the fat and calorie content. Serve with ketchup or sauces.

  • 8 (1/2-inch-thick) eggplant slices 
  • 2 teaspoons olive oil, divided 
  • 1 large red bell pepper 
  • 4 (1-ounce) slices ciabatta bread 
  • 2 tablespoons refrigerated pesto 
  • 1 cup baby arugula 
  • 1/8 teaspoon freshly ground black pepper 
  • 1/4 cup (2 ounces) soft goat cheese 
  • Preheat broiler.
  • Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
  • Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.

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