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Peggy bass' roasted eggplant sandwich

Yield: 4 Servings

Ingredients:

• 1 c Garlic and herb Shake n Bake -mix for potatoes
• 1/2 ts Garlic; minced
• 1/2 ts Dried oregano
• 1/2 ts Basil
• 1/2 ts Black pepper
• 1 Eggplant; peeled and sliced -into 1/4-inch thick rounds
• 4 ts Spicy mustard
• 1 Tomato; sliced
• 1 Vidalia onion; sliced
• 8 sl Fat-free pumpernickel bread

Instructions:

Heat oven to 350 degrees. Mix Shake and Bake and all spices. Dip eggplant in mixture to coat both sides and place on non-stick baking dish. Bake 20 minutes at 350 degrees. Spread bread with mustard and assemble sandwich with tomato and onion slices. Nutritional info ser serving: 364 cal; 12g pro 71g carb 5g fat (11%) Source: Miami Herald 3/16/95 Formatted 6/26/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

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