INCREDIBLE GRILLED EGGPLANT SANDWICH

• 1/2 large eggplant, cut into 1/4-inch thick slices
• 1 1/2 teaspoons olive oil
• 2 ounces part-skim mozzarella or fresh mozzarella, grated or thinly sliced
• 2 multigrain or part-whole-grain buns
• About 6 red onion rings or 2 slices
• 4 pieces of roasted red pepper (bottled, drained) or 2 tablespoons sun-dried tomatoes (bottled, drained)
• 2 tablespoons roasted garlic sandwich spread (see recipe below)

Preheat grill or broiler. If using a broiler, cover a cookie sheet with foil. Brush olive oil on both sides of the eggplant slices and place on cookie sheet or grill (about 6 inches away from the heat). Cook until nicely browned on one side then flip to brown other side (3-6 minutes, depending on the method of cooking and the heat of the grill).

Meanwhile, toast both sides of the multigrain buns (cut side toward the heat). Add an ounce of mozzarella to the top of the bun and continue to grill or broil to melt the cheese.

Top the toasted bottom of the bun with about 4 slices of eggplant then top this with red onion rings and a dab of the garlic spread. Add the roasted red pepper pieces or sun-dried tomato to the melted cheese. Serve the sandwich open or closed.

Makes 2 sandwiches.

• Per sandwich: 425 calories, 19 g protein, 60 g carbohydrate, 14 g fat, 4.5 g saturated fat, 5.5 g monounsaturated fat, 1.4 g polyunsaturated fat, 15 mg cholesterol, 15 g fiber, 435 mg sodium. Calories from fat: 28 percent. Omega-3 fatty acids, 0.3 g. Omega-6 fatty acids 1 g.

ROASTED-GARLIC SANDWICH SPREAD

• 1 garlic bulb, trim 1/4 inch off the top
• 1/2 teaspoon olive oil
• 2 tablespoons light mayonnaise (fat-free can be substituted)
• 2 tablespoons fat-free sour cream
• Black pepper to taste
• Cayenne red pepper or paprika to taste (optional), a small pinch

Preheat oven to 400 degrees. Place the garlic bulb on a piece of foil and drizzle the olive oil over the top (cut side) of the bulb. Wrap the foil around the garlic bulb, sealing it at the top. Place in oven for 30-40 minutes or until garlic is soft and roasted. Let cool about 15 minutes.

Squeeze all of the garlic cloves from the bulb by pressing with your hands from the bottom of the bulb to the top (cut side) — into a custard cup.

Add in the light mayonnaise, and fat-free sour cream and stir with fork to blend well. Add black pepper and cayenne or paprika to taste if desired. Cover and refrigerate until needed.

• Per serving of spread only (if 4 servings per recipe): 53 calories, 1 g protein, 5.5 g carbohydrate, 3.2 g fat (0.5 g saturated fat, 1 g monounsaturated fat, 1.4 g polyunsaturated fat), 3 mg cholesterol, 0.2 g fiber, 67 mg sodium. Calories from fat: 51 percent. Omega-3 and omega-6 fatty acids: information not available.

The original recipe had around 560 calories, 32 grams fat, 9 grams saturated fat and 34 mg cholesterol per sandwich.