Hearty Grilled Eggplant Sandwich

Recipe Instructions Spray a large nonstick skillet with nonstick cooking spray; heat. Add the eggplant and cook, turning occasionally, until lightly browned and softened, 5 to 6 minutes. Transfer to a plate; keep warm. Spray the same skillet with more nonstick cooking spray; add the onion and cook, stirring as needed, until tender-crisp, 1 to 2 minutes. Add the pimientos and black pepper; cook, stirring as needed, until the onion is softened, 1 to 2 minutes. To assemble the sandwiches, place a roll half on each of 2 plates. Layer with the eggplant slices and the onion mixture, then drizzle with the vinaigrette. Top with the remaining roll halves. This recipe yields 2 servings. Per Serving: 251 Calories, 6 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 385 mg Sodium, 44 g Total Carbohydrate, 4 g Dietary Fiber, 7 g Protein, 127 mg Calcium. Serving Provides: 2 Breads, 1 Fruit/Vegetable. Points Per Serving: 5.