Recipe - Grilled Eggplant Salad With Onion And Cucumber

1 md Eggplant
3 ounce Mushrooms; cut or sliced up , about
3 ounce Fatfree cheddar cheese
(Healthy Choice works
really well)
6 sl Wholewheat bread; lightly
toasted
1 tablespoon Hummus for each piece of
bread
Lettuce leaves
Alfalfa sprouts
Cooking spray (Pam is great)

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 sidethey 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" caillem@hotmail.com on Aug 15, 1997