Grilled Eggplant, Onion, and Red Pepper Sandwich

This quick and easy grilled eggplant sandwich is a healthy substitute for a burger, and it tastes great! I cooked the eggplant and other veggies in a grill press to save time, but you could also use a grill pan or barbecue grill to prepare them.

Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Servings:
2
Yield:
2 sandwiches

Ingredients

  • cooking spray

  • 1 purple eggplant, peeled and cut into 1/2-inch slices

  • 2 tablespoons grated Parmesan cheese

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon dried oregano

  • 1 sweet onion, cut in 1/4-inch slices

  • 1 sweet red bell pepper, broadly sliced

  • 2 sandwich rolls

  • 2 slices provolone cheese

Directions

  1. Preheat a panini press.

  2. Spray 1 side of each eggplant slice with cooking spray. Turn slices over and sprinkle with Parmesan cheese, black pepper, and oregano, then spray with cooking spray. Place eggplant slices in the panini press and close the lid. Add 2 slices of onion and 4 pieces of red bell pepper to the panini press and close the lid. Cook veggies for about 5 minutes.

  3. Meanwhile, toast sandwich rolls and place on individual serving plates.

  4. Place 1 slice of provolone on the bottom half of each roll, then add grilled eggplant, onion, and bell pepper slices. Cover each with top half of the roll and enjoy.

Nutrition Facts (per serving)

361 Calories
12g Fat
49g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 361
% Daily Value *
Total Fat 12g 16%
Saturated Fat 6g 32%
Cholesterol 24mg 8%
Sodium 577mg 25%
Total Carbohydrate 49g 18%
Dietary Fiber 13g 46%
Total Sugars 12g
Protein 17g
Vitamin C 88mg 439%
Calcium 380mg 29%
Iron 3mg 16%
Potassium 978mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.