Grilled Eggplant Sandwiches

Ingredients

• 2 pounds eggplants 
• 0.3 cup dressing fat-free italian
• 4 ounce part-skim mozzarella cheese 
• 0.3 cup pepperoncini peppers drained sliced
• 2 medium size pasilla peppers sweet red
• 2 small zucchini 

Equipment

• grill

Directions

1. Cut 2 (1/2-inch-thick) slices lengthwise from opposite sides of each eggplant; reserve for another use.
2. Cut each eggplant lengthwise into 4 (3/4-inch-thick) slices; set aside.
3. Cut red peppers in half lengthwise; remove and discard seeds and membranes. Flatten pepper halves with palm of hand; set aside.
4. Cut zucchini lengthwise into 1/4-inch-thick slices.
5. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
6. Brush eggplant, red pepper, and zucchini with about one-third of dressing.
7. Place red pepper and zucchini on rack; grill, covered, 6 minutes. Turn vegetables, and baste with half of remaining dressing.
8. Add eggplant to grill rack; grill, covered, 10 minutes, turning once, and basting often with remaining dressing.
9. Arrange pepper halves and zucchini slices evenly over 4 eggplant slices; sprinkle with pepperoncini pepper.
10. Place 1 slice of cheese over each serving. Top with remaining eggplant slices. Grill 2 additional minutes or until cheese melts.
11. Serve immediately.