Light Eggplant Rollatini

Name: Light Eggplant Rollatini
Ingredients: For the eggplant topping; 1 small eggplant, peeled and diced; Dietary salt to taste; 1/2 cup (chā) of water; 1 tablespoon of olive oil; 1 tablespoon of finely chopped onion; 1 tablespoon of light mayonnaise; For the rollatini; 2 slices of whole wheat bread; 8 slices of turkey breast, blanquet style; 2 cups of chopped American lettuce

1
For the eggplant topping
2
1 small eggplant, peeled and diced
3
Dietary salt to taste
4
1/2 cup (chā) of water
5
1 tablespoon of olive oil
6
1 tablespoon of finely chopped onion
7
1 tablespoon of light mayonnaise
8
For the rollatini
9
2 slices of whole wheat bread
10
8 slices of turkey breast, blanquet style
11
2 cups of chopped American lettuce

Ingredients

1
For the eggplant topping
2
1 small eggplant, peeled and diced
3
Dietary salt to taste
4
1/2 cup (chā) of water
5
1 tablespoon of olive oil
6
1 tablespoon of finely chopped onion
7
1 tablespoon of light mayonnaise
8
For the rollatini
9
2 slices of whole wheat bread
10
8 slices of turkey breast, blanquet style
11
2 cups of chopped American lettuce

Directions

1
Place the eggplant in a saucepan, season with dietary salt and add water
2
Bring to a boil and cook
3
If necessary, add more water
4
When cooked, place the eggplant in a strainer and squeeze out excess water
5
In the same saucepan, heat the olive oil and sauté the onion
6
Add the eggplant and simmer
7
Combine the mixture with light mayonnaise and blend slightly
8
Assembly: spread a layer of the topping on 1 slice of bread, add a layer of turkey breast, lettuce, and finish with another slice of bread.