Grilled Eggplant Pizza Sandwiches

Dinner ready in 30 minutes! Enjoy this flavourful sandwich that is filled with grilled vegetables and pizza sauce. ...MORE + LESS -

8 (3/4-inch/2 cm thick) slices eggplant

4 (1/4-inch/6 mm) slices sweet onion

1 medium zucchini, cut lengthwise into 1/4-inch (6 mm) slices

3 tbsp (45 mL) olive oil

1/4 tsp (1 mL) salt

1 can (7.5 oz/213 mL) pizza sauce

8 (1/2-inch/1.25 cm) slices Italian or sourdough bread, toasted

4 slices mozzarella cheese

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1

Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.
2

Meanwhile, heat pizza sauce in small saucepan until hot.
3

Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.

Ingredient Info: Select eggplant that has a smooth peel with no blemishes or soft spots. A small young eggplant has a tender peel that doesn't require removal.
Healthy Hint: To reduce the fat in each serving of these sandwiches by about 9 grams, use reduced-fat mozzarella cheese and omit the olive oil. Instead, spritz the vegetables with olive oil-flavour or regular nonstick cooking spray.
Kitchen Tip: Toast the bread on the grill, watching it carefully and turning once, until it is light golden brown.
Make It Special: These sandwiches make nice melts. Arrange them on a sheet of heavy-duty foil and place it on the grill. Close the grill and heat it just until the cheese is melted.