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In this mouth-watering vegetarian sandwich, eggplant stands in for the bread. Add slices of roasted sweet red pepper and arugula if you like.
|1||eggplant (about 1 lb/500 g)|
|1 tbsp||olive oil|
|1/4 tsp||each salt and pepper|
|3 oz (90 g)||Fontina cheese, thinly sliced|
|16||fresh basil leaves|
Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Brush each side with oil; sprinkle with salt and pepper.
Place on greased grill over medium-high heat; close lid and cook for 8 minutes. Turn eggplant; top half of the slices with cheese. Cook, covered, for about 7 minutes or until eggplant is softened and cheese is melted. Dividing evenly, place basil leaves on cheese; top with remaining plain slices of eggplant.
Makes 4 servings. Nutritional information Per serving: about 145 calories, 6 g protein, 10 g fat, 8 g carbohydrate.
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