Ingredients
- 2 cups sliced fresh mushrooms
- 8 (1-inch)-thick eggplant slices
- 1 cup light tomato-basil pasta sauce
- 6 oz can no-salt-added tomato paste
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning, crushed
- 8 whole wheat sandwich thins, split
- 8 oz fresh mozzarella cheese, cut into 8 slices
- 16 large fresh basil leaves
How to Make It
- Lightly coat an unheated 3-½- or 4-quart slow cooker with nonstick cooking spray. Place mushrooms in the prepared cooker. Top with eggplant. In a medium bowl combine pasta sauce, tomato paste, garlic, and Italian seasoning. Pour over all in cooker.
- Cover and cook on low-heat setting for 3 to 3-½ hours.
- Preheat broiler. Place sandwich thin bottoms and tops, cut sides up, on a large baking sheet. Place a mozzarella slice on cut side of each sandwich thin bottom. Broil 3 to 4 inches from the heat for 1 to 3 minutes or until bread is toasted and cheese is just melted.
- To serve, place toasted sandwich thin bottoms on eight serving plates. Remove eggplant slices from cooker and place on top of cheese. Stir mushroom mixture in cooker and spoon on top of eggplant slices. Top with basil leaves and sandwich thin tops. Serve with a knife and fork.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 225 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 4 g 20% |
Trans Fat 0.0 g |
Cholesterol 20 mg 7% |
Sodium 425 mg 7% |
carbohydrates 31 g 24% |
Dietary Fiber 8 g 21% |
Sugars 7 g 8% |
Protein 12 g 24% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |