Italian Eggplant Melts

Italian Eggplant Melts

  • Servings: 4
  • Difficulty: easy
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Found from Hungry-Girl 1-2-3
Adapted by


  • 4 – 3/4″ thick eggplant slices
  • 2 tsp Worcestershire Sauce
  • 1/8 tsp black pepper
  • 4 sandwich thins
  • 4 slices red onion, rings intact
  • 4 slices reduced fat provolone or swiss cheese
  • 1 cup baby spinach or kale leaves (I used Kale)
  • 4 large slices tomato
  • 4 tsp Hellmann’s Dijonnaise


Lay eggplant slices on a plate. Drizzle with Worcestershire sauce and sprinkle with pepper. Bring a skillet to medium heat. Place eggplant in pan, cover, and cook for 5 minutes. Flip eggplant and cook additional 5 minutes. Split sandwich thins in half and place halves on grill, along with onion slices. Cook uncovered for 2 minutes, or until both sides of sandwich thins are toasted. Once toasted, remove buns and flip onion. Continue cooking veggies for 2 minutes. Top each eggplant slice with a slice of cheese, cover, and cook until melted. When finished, top the bottom half of each bun with cheesy eggplant slice. Evenly top eggplant slices with spinach (or kale), tomato, and onion. (For the kale, I put it in the pan for a 30 seconds or so to get it warm and soft and not so firm.) Spread 1 tsp Dijonnaise on top half of each sandwich thin. Enjoy!


SERVING SIZE = 1 sandwich


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