POINTS® Value | 5 Servings | 1 Preparation Time | 20 min Cooking Time | 5 min Level of Difficulty | Easy
light meals | Make this sandwich the night before, roll it tightly in plastic wrap, and leave in the refrigerator so the flavors can blend together.
1/8 tsp table salt, or to taste 1/4 medium raw eggplant, about 2 slices, 1/2-inch-thick each 1 tsp olive oil 1/2 Tbsp balsamic vinegar 2 slice high-fiber bread, multigrain or sandwich roll 12 medium basil, leaves 1/2 cup canned pimento, or about 6 pieces roasted red pepper
Instructions
1. Sprinkle salt on both sides of eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture. 2. Preheat grill, grill pan or sauté pan. Brush eggplant slices with olive oil. 3. Grill or sauté eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, bread.
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