Heat up a small grill. Slice the eggplant into thin slices and spray each slice lightly with cooking spray. Grill the slices for approximately 2 minutes on each side or until the eggplant begins to brown. Grill the mushroom slices for approximately 1 minute on each side--they burn easily, so be careful. Remove eggplant and mushrooms from grill. Spread the hummus on the toast, arrange all bread on a cookie sheet. Layer each piece of bread with eggplant, mushrooms, and a sprinkle of the cheese. Put the pieces of bread together in sandwich form and bake in a 400 degree oven for about 5 minutes or until cheese is melted. Open the sandwiches and stick lettuce and alfalfa sprouts inside. You may want to eat the sandwiches with a fork and a knife, or open face would be good too. Yummy. Serves 3 (makes 3 sandwiches) lacto Posted to fatfree digest V97 #180 by "caille millner"
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|Serving Size: 1 Serving (961g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 9.4mg||3 %|
|Sodium 1356.8mg||47 %|
|Potassium 1862.9mg||49 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 26.3g|
|Protein 30.6g||44 %|
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Calories per serving: 302
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