Eggplant & Mozzarella Sandwich
2 Slices Martin’s 100% Whole Wheat Potato Bread
1 Round Slice Medium Eggplant
1 Ounce Shredded Mozzarella Cheese
Olive Oil, for drizzling
Balsamic Vinegar, for drizzling
Salt and Pepper, to taste
½ Cup Arugula
1 Medium Slice Tomato
Drizzle eggplant slice with olive oil and vinegar atop a rimmed baking sheet; season with salt and pepper; bake in oven at 400 degrees F for 5-10 minutes.
Meanwhile, slice tomato and prepare/wash arugula.
About halfway through eggplant baking time, remove baking sheet from oven and add two slices of Martin’s 100% Whole Wheat Potato Bread to one side of the baking sheet. Top one bread slice with the shredded mozzarella cheese. Continue baking until the cheese has started to melt and bread is lightly toasted.
Remove baking sheet from oven and assemble the sandwich. To the cheesy bread slice, add arugula, eggplant, tomato, salt and pepper to taste, then close the sandwich and enjoy!
266 calories; Serves 1