Ingredients
8
(3/4-inch-thick) slices eggplant
4
(1/4-inch-thick) slices sweet onion
1
medium zucchini, cut lengthwise into 1/4-inch slices
3
tablespoons olive oil
1/4
teaspoon salt
1
(8-oz.) can pizza sauce
8
(1/2-inch-thick) slices Italian or sourdough bread, toasted
4
(1 1/2-oz.) slices mozzarella cheese
Preparation
Heat grill. When ready to grill, brush eggplant, onion and zucchini with oil; sprinkle with salt. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until tender, turning once.
Meanwhile, heat pizza sauce in small saucepan until hot.
Spread 1 side of each of 4 toasted bread slices with 2 tablespoons pizza sauce. Top each with grilled vegetables. Spoon remaining pizza sauce over vegetables. Top each with cheese and slice of toast.
