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Name: Tuscan Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Garlic; 1 lg Eggplant, thick sliced --; Lengthwise; 1 lg Red onion, thinly sliced --; Thick; Several lg; Peeled/seeded; Legnthwise; Salt and pepper -- to taste; 8 md Slices; In rings; olive oil; Balsamic vinegar; Zucchini, thick sliced --; Mozzarella cheese; 2 lg Red bell peppers --; 4 sl Italian bread, cut -- 1/4"+; Flour

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INGREDIENTS

Garlic
1 lg Eggplant, thick sliced --
Lengthwise
1 lg Red onion, thinly sliced --
Thick
Several lg
Peeled/seeded
Legnthwise
Salt and pepper -- to taste
8 md Slices
In rings
olive oil
Balsamic vinegar
Zucchini, thick sliced --
Mozzarella cheese
2 lg Red bell peppers --
4 sl Italian bread, cut -- 1/4"+
Flour

INSTRUCTIONS

Rub the bread slices gerously on one side with garlic, then brush wigh olive oil and set aside. Rub zucchini and eggplant slices with olive oil; then sprinkle with basalmic vinegar; set aside. Toss onion rings with flour; shake off excess. In a small pan, warm vegetable oil over high heat and saute onions until golden, about 3 mins.; set aside. Grill zucchini and eggplant until tender and golden, about 5 mins; set aside. Grill bread, unoiled side down first; turn and grill other side. Layer the eggplant, red pepper and zucchini on grilled bread, oiled side up; salt and pepper to tast. Top with mozzarella and put under the broiler just long enough to melt the cheese. Sprinkle on onion rings. Cut in two and serve immediately. This is a really good open face sandwich. Recipe By : Cecil AT From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Tuscan Sandwich

Garlic
1 lg Eggplant, thick sliced --
 Lengthwise
1 lg Red onion, thinly sliced --
 Thick
 Several lg
 Peeled/seeded
 Legnthwise
 Salt and pepper -- to taste
8 md Slices
 In rings
 olive oil
 Balsamic vinegar
 Zucchini, thick sliced --
 Mozzarella cheese
2 lg Red bell peppers --
4 sl Italian bread, cut -- 1/4"+
 Flour

Rub the bread slices gerously on one side with garlic, then brush wigh  olive oil and set aside. Rub zucchini and eggplant slices with olive oil;  then sprinkle with basalmic vinegar; set aside. Toss onion rings with  flour; shake off excess.    In a small pan, warm vegetable oil over high heat and saute onions until  golden, about 3 mins.; set aside. Grill zucchini and eggplant until tender  and golden, about 5 mins; set aside. Grill bread, unoiled side down first;  turn and grill other side.    Layer the eggplant, red pepper and zucchini on grilled bread, oiled side  up; salt and pepper to tast. Top with mozzarella and put under the broiler  just long enough to melt the cheese. Sprinkle on onion rings. Cut in two  and serve immediately.    This is a really good open face sandwich.    Recipe By     : Cecil AT    From: Cuponquen@aol.Com               Date: Sun, 12 Nov 1995 21:45:56 -0500    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 1 Servings

Calories: 542
Calories from Fat: 243 (45%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 2.1mg		0 %
Potassium 37.9mg		1 %
Total Carbohydrate 78g		23 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 77.8g
Protein 0.6g		1 %
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.

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Calories per serving: 542

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