Mom’s Eggplant Sandwich

Makes 6 servings at
320 calories each

1 eggplant, peeled and sliced 1/2-inch thick

2 zucchini or yellow squash, sliced 1/2-inch thick

salt and pepper to taste

2 T. olive oil

1/4 c. reduced-fat mayonnaise

1 French baguette loaf, halved lengthwise

1 tomato, thinly sliced

1/4 c. grated Parmesan cheese, divided

Sprinkle eggplant and squash slices with salt and pepper; set aside. Heat oil in a grill pan over medium heat. Grill eggplant and squash until veggies are tender and have grill marks; drain on a paper towel. Spread mayonnaise over cut sides of loaf. Arrange tomato slices on bottom half; sprinkle with salt, pepper and half of Parmesan cheese. Layer grilled eggplant and squash over tomatoes. Sprinkle with remaining cheese and add top half; slice into 6 pieces.

A healthy light wrap for smaller appetites! Simply layer sandwich toppings on lettuce leaves instead of bread, roll up and enjoy.