Open-Faced Eggplant-Olive Sandwiches

Ingredients

• 3 tablespoons caesar dressing light divided
• 1 tablespoon capers rinsed drained
• 2 pound eggplant ()
• 2.8 ounce havarti cheese sliced reduced-fat
• 4.4 ounce bread italian with sesame seeds, toasted
• 0.3 cup pimiento-stuffed olives chopped
• 0.3 cup tomato and basil pasta sauce 

Equipment

• aluminum foil
• broiler
• broiler pan

Directions

1. Preheat broiler.
2. Brush 2 tablespoons dressing evenly over both sides of eggplant slices.
3. Place eggplant on a foil-lined broiler pan coated with cooking spray; cook 8 minutes. Turn and spread pasta sauce evenly over eggplant; cook 7 minutes.
4. Place 1 cheese slice on each eggplant slice; cook 1 minute or until cheese melts. Top each bread slice with eggplant.
5. Combine olives, capers, and 1 tablespoon dressing; sprinkle evenly over each sandwich.