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    8 pt. Italian Baguette Sandwich


    Source of Recipe


    internet

    List of Ingredients




    1 eggplant
    1 each medium red and green bell pepper, juilienne sliced
    12 mushrooms, sliced
    1 small red onion, very thinly sliced
    1Ú2 cup red or white wine
    4 tablespoons balsamic vinegar
    2 cloves garlic, minced
    2 teaspoons oregano
    2 teaspoons basil
    3 tablespoons nonfat mayo
    1 tablespoon mustard (your favorite type)
    1/4 teaspoon black pepper
    1 tablespoon chopped basil
    1/2 teaspoon chopped garlic
    4 tablespoons grated nonfat mozzarella cheese
    1 French bagette roll (thin french bread loaf), about 14 inches long Ê



    Slice eggplant and soak in salted water for 30 minutes, then drain. Meanwhile, preheat oven to 400¡.
    Arrange eggplant, sliced onions, pepper,Ê and mushrooms in baking pan. Pour wine and balsamic vinegar over vegetables, add minced garlic, oregano and basil and stir. Roast at 400¡ about 10 minutes, or until soft. When done, remove and cool.

    While veggies are roasting, put mayo in a small bowl. Stir in the mustard, pepper, basil and garlic. Set aside

    Trim ends from bread; discard. Cut loaf lengthwise in half. Remove soft insides of loaf.
    Brush half mayo mix on each bread loaf section. Arrange cooled roasted veggies on bottom half of loaf. Sprinkle with mozzarella cheese. Replace bread top.
    Cut loaf crosswise into 4 even peices. Serve with a green salad with 0 point dressing for a filling 8 point lunch.


    4 servings
    8 points each




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    Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
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    Recipe



    Slice eggplant and soak in salted water for 30 minutes, then drain. Meanwhile, preheat oven to 400¡. Arrange eggplant, sliced onions, pepper,Ê and mushrooms in baking pan. Pour wine and balsamic vinegar over vegetables, add minced garlic, oregano and basil and stir. Roast at 400¡ about 10 minutes, or until soft. When done, remove and cool.

    While veggies are roasting, put mayo in a small bowl. Stir in the mustard, pepper, basil and garlic. Set aside

    Trim ends from bread; discard. Cut loaf lengthwise in half. Remove soft insides of loaf.
    Brush half mayo mix on each bread loaf section. Arrange cooled roasted veggies on bottom half of loaf. Sprinkle with mozzarella cheese. Replace bread top.

    Cut loaf crosswise into 4 even peices. Serve with a green salad with 0 point dressing for a filling 8 point lunch.

    4 servings 8 points each

 

 

 

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