Directions:
- Dredge the eggplant slices in the coating mix.
- In a large, non-stick skillet, heat cooking spray over medium high heat.
- Add eggplant in one layer and cook without turning 3-4 minutes. Flip and cook a further 3-4 minutes. Remove to a plate.
- Combine ketchup, mustard and relish in a small dish, and spread evenly on 4 of the toast slices.
- Top spread with lettuce and tomato slices, then the cooked eggplant. Finish with the pickle slices and remaining toast.
- Slice each sandwich in half, securing with toothpicks, and serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 594.67 Kcal (2490 kJ) | ||
| Calories from fat | 97.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 17% | |
|---|---|---|---|
| Sodium | 736.17mg | 31% | |
| Potassium | 1523.06mg | 32% | |
| Total Carbs | 96.57g | 32% | |
| Sugars | 14.42g | 58% | |
| Dietary Fiber | 18.54g | 74% | |
| Protein | 21.32g | 43% | |
| Vitamin C | 36.8mg | 61% | |
| Iron | 11.3mg | 63% | |
| Calcium | 332.5mg | 33% | |
| Amount Per 100 g | |||
| Calories | 71.92 Kcal (301 kJ) | ||
| Calories from fat | 11.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 17% | |
|---|---|---|---|
| Sodium | 89.04mg | 31% | |
| Potassium | 184.21mg | 32% | |
| Total Carbs | 11.68g | 32% | |
| Sugars | 1.74g | 58% | |
| Dietary Fiber | 2.24g | 74% | |
| Protein | 2.58g | 43% | |
| Vitamin C | 4.4mg | 61% | |
| Iron | 1.4mg | 63% | |
| Calcium | 40.2mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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