Lamb & Vegetable Sandwich w/ Garlic Mayonnaise

Makes 4 servings

Twelve 1/4"-thick eggplant slices

2 tablespoons + 2 teaspoons reduced-calorie mayonnaise

1 garlic clove, minced

8 slices whole-grain bread

4 ounces lean boneless roast lamb, thinly sliced

2 medium tomatoes, sliced

Preheat oven to 425o F. Spray nonstick baking sheet with nonstick cooking spray. Place eggplant slices in a single layer onto prepared baking sheet; bake 15 minutes, until golden brown. In small cup or bowl, combine mayonnaise and garlic. Spread 4 of the bread slices with one- fourth of the mayonnaise mixture each. To assemble sandwiches, place mayonnaise- spread bread slices, spread-side up, onto work surface; top each with 1 ounce lamb, one-fourth each of the tomato and eggplant slices and 1 remaining bread slice. Cut sandwiches diagonally into halves.

SERVING (1 SANDWICH) PROVIDES: 1 Fat, 1 3/4 Vegetables, 1 Protein, 2 Breads.

PER SERVING: 253 Calories, 8 g Total Fat, 2 g Saturated Fat, 28 mg Cholesterol, 358 mg Sodium, 33 g Total Carbohydrate, 5 g Dietary Fiber, 14 g Protein, 73 mg Calcium .

Recipe from Weight Watchers New 365 Day Menu Cookbook