Hearty Grilled Eggplant and Pimiento Sandwich

[Guest guest]

Hearty Grilled Eggplant and Pimiento Sandwich

 

1/2 eggplant, cut four 1/2 " rounds

1 onion, sliced

1 4 oz. jar sliced pimientos, drained

1 teaspoon freshly ground black pepper

2 small rolls, split and warmed

1 tablespoon balsamic vinaigrette salad dressing

 

Spray a large nonstick skillet with nonstick cooking spray; heat. Add the

eggplant and cook, turning occasionally, until lightly browned and softened, 5

to 6 minutes. Transfer to a plate; keep warm.

Spray the same skillet with more nonstick cooking spray; add the onion and cook,

stirring as needed, until tender-crisp, 1 to 2 minutes. Add the pimientos and

black pepper; cook, stirring as needed, until the onion is softened, 1 to 2

minutes.

To assemble the sandwiches, place a roll half on each of 2 plates. Layer with

the eggplant slices and the onion mixture, then drizzle with the vinaigrette.

Top with the remaining roll halves.

Serves 2.