Total Time
15mins
Prep 10 mins
Cook 5 mins

A power-packed sandwich filling! Easy and healthy for those summer days.

Directions

  1. Cut an eggplant into cubes to fill 1 cup.
  2. In a small pan, heat 2 tablespoons olive oil over medium heat.
  3. Add the eggplant and sauté it for 5 to 10 minutes, until soft.
  4. Place the eggplant in a medium-sized bowl and blot it with a paper towel to remove excess oil.
  5. Add 1/2 cup part-skim ricotta cheese, 1 cup chopped red tomato, and 1 teaspoons mustard to the eggplant.
  6. Mix all the ingredients thoroughly.
  7. Toast 2 slices of whole wheat bread and spread the eggplant mixture on the bread.
  8. Serve it with 2 cups mixed green salad, 2 tablespoons salad dressing, and 1 cup skim milk.

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