Open-Faced Eggplant Sandwich

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 427.4
  • Total Fat: 29.8 g
  • Cholesterol: 45.4 mg
  • Sodium: 1,434.7 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 12.0 g

View full nutritional breakdown of Open-Faced Eggplant Sandwich calories by ingredient


From Deliciously Organic meal plan From Deliciously Organic meal plan
Number of Servings: 4


    2 Tbsp unsalted butter
    2 Tbsp e.v. olive oil
    21/2 cps cubed eggplant
    1/2 cp chopped yellow onion
    1 clove garlic, minced
    1/2 cp chopped kalamata olives
    1/4 capers
    dash of cayenne pepper
    1 tsp sea salt
    juice from 1/2 lemon
    4 thick slices of whole wheat bread
    1 cp cheddar cheese grated ( I prefer sharp white cheddar)


Preheat oven broiler. Melt butter and olive oil in a large skillet over med heat. Add eggplant, onion and garlic, and saute' for 8-10 min. until eggplant is soft. Remove from heat and stir in olives, capers, cayenne, salt and lemon juice. Taste and add more salt if needed.
Place bread slices on a baking sheet. Spoon eggplant mixture on top of bread, dividing evenly. Sprinkle each piee with 1/4 cp of cheese. Broil until bubbly and just turning brown. Serve immediately.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user QUICHE6.