Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 2 sandwiches

　　a 3/4-pound firm eggplant, cut into 1/2-inch-thick slices

　　1 cup canned chick-peas, rinsed and drained

　　1/4 cup fresh parsley leaves, washed well and spun dry

　　1 small garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt

　　2 tablespoons water

　　1 1/2 tablespoon fresh lemon juice

　　2 cups arugula, washed well and spun dry

　　1 teaspoon olive oil

　　1 teaspoon red-wine vinegar

　　4 large slices fat-free country-style white bread (about 1 ounce each), toasted lightly

　　

Step 1

Preheat broiler.

　　

Step 2

On rack of a broiler pan arrange eggplant slices in one layer, seasoning both sides with salt and pepper. Broil eggplant about 4 inches from heat, turning once, until golden, 3 to 5 minutes on each side.

　　

Step 3

In a food processor purée chick-peas, parsley, garlic paste, water, lemon juice, and salt and pepper to taste until smooth. In a bowl toss together arugula, oil, vinegar, and salt and pepper to taste.

　　

Step 4

Spread chick-pea purée evenly on 2 bread slices and top each slice with half of eggplant slices, half of arugula mixture, and remaining 2 bread slices.

　　

Nutrition Per Serving

Each serving about 338 calories and 5 grams fat (13% of calories from fat)

　　#### Nutritional analysis provided by Gourmet