You can peel the eggplant, but the sandwiches are prettier with the deep-purple skin intact.
1. Preheat broiler.
2. 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.
3. 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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Serving Size: 1 Serving (838g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 403 | ||
Calories from Fat: 80 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 418.5mg | 14 % | |
Potassium 1842.5mg | 48 % | |
Total Carbohydrate 72.2g | 21 % | |
Dietary Fiber 26.5g | 106 % | |
Sugars, other 45.7g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 403
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