Tuscan Sandwiches
- Total Time
- 40 minutes
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Ingredients
- 1medium-size eggplant, about ¾ pound
- 4tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1tablespoon chopped flat-leaf parsley
- 1cup cooked white cannellini beans, well-drained
- 1large clove garlic, minced
- 1tablespoon extra-virgin olive oil
- 1pound loaf round country bread
- 1cup roasted red peppers
- 8sun-dried tomatoes in oil, slivered
- 2bunches arugula, well rinsed, dried, stems removed
- 6ounces pecorino or cacciota cheese, in very thin slices
Nutritional analysis per serving (8 servings)
360 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 14 grams protein; 513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill or broiler. Slice the eggplant one-half inch thick and grill or broil the slices until they are lightly browned. Brush the browned slices with all but one tablespoon of the oil and season them to taste with salt and pepper. Sprinkle with the parsley and set aside.
- Step 2
Puree the beans and mix them with the garlic and the remaining olive oil. Salt and pepper to taste.
- Step 3
Cut the bread into 16 slices, to make 8 sandwiches. Spread the slices with the bean puree, then arrange the eggplant slices on half of them. Top the eggplant with the peppers, sun-dried tomatoes, arugula and cheese. Cover with the remaining slices of bread and serve.
Private Notes