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Tasty Tuesday with Chesco Mom Steph

January 18, 2011 By Sarah F. Leave a Comment

To continue with the theme of a “healthified” New Year, I bring you another great recipe you can feel good about eating.

I found the original recipe in Cooking Light Magazine. Since I’m not the biggest fan of eggplant, I’ve altered it just a bit (in that…I make it without the eggplant). Last year, before I got pregnant, this was on our Meal Rotation once a week. WE LOVED IT. And you can feel good about the fact that there is no meat on it (but it’s still rather filling).

~~~~~

Eggplant and Goat Cheese Sandwiches
(from Cooking Light magazine)

Yield: 2 servings (serving size: 1 sandwich)

•8 (1/2-inch-thick) eggplant slices
•2 teaspoons olive oil, divided
•1 large red bell pepper
•4 (1-ounce) slices ciabatta bread
•2 tablespoons refrigerated pesto
•1 cup baby arugula
•1/8 teaspoon freshly ground black pepper
•1/4 cup (2 ounces) soft goat cheese

1. Preheat broiler.

2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.

3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.

~~~~~

As I stated earlier, I do without the eggplant. And if I can’t afford the good ciabatta bread, I just use the inexpensive italian loaf offered in my grocer’s bakery section. Whether you serve this with soup, chips, or by itself, this is a GREAT meal!

I’d LOVE to hear how this recipe turns out for you.

More to come next week!

You can read more about Steph’s life and recipes at her blog, Confessions of a Stay-at-Home Mom.

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Filed Under: Chesco Mom Steph, Confessions of a Stay at Home Mom Blog, easy recipes, Easy Weeknight Recipe, food, Tasty Tuesday

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