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Eggplant and Pepper Cheese Sandwiches


1 eggplant, (8-ounces) cut into 18 slices
salt and pepper, to taste
1/3 cup dijon mustard
1/4 cup olive oil
2 tablespoons red wine vinegar
3/4 teaspoon dried oregano leaves
1 clove garlic, crushed
1 piece french bread, (4-inch) cut in half
1 jar roasted red peppers, (7-ounce) cut into
1-1/2 cups shredded mozzarella cheese (6 ounces)


1. Place eggplant slices on greased baking sheet, overlapping slightly. Sprinkle lightly with salt and pepper. Bake at 400 degrees F for 10 to 12 minutes or until tender.

2. Blend mustard, oil, vinegar, oregano and garlic. Brush eggplant slices with 1/4 cup mustard mixture; broil eggplant for 1 minute.

3. Brush cut sides of French bread with remaining mustard mixture. Layer 3 slices eggplant, a few red pepper strips and 1/4 cup cheese on each bread bottom. Place on broiler pan with roll tops, cut-sides up; broil until cheese melts. Close sandwiches with bread tops and serve immediately; garnish as desired.

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