Open-Faced Eggplant-Olive Sandwiches

• 3 tablespoons light Caesar dressing, divided
• 4 (3/4-inch-thick) slices eggplant (about 1/2 pound)
• Cooking spray
• 1/4 cup tomato and basil pasta sauce
• 4 (0.7-ounce) slices reduced-fat Havarti cheese, sliced
• 4 (1.1-ounce) slices Italian bread with sesame seeds, toasted
• 1/4 cup chopped pimiento-stuffed olives
• 1 tablespoon capers, rinsed and drained

1. Preheat broiler.
2. Brush 2 tablespoons dressing evenly over both sides of eggplant slices.
3. Place eggplant on a foil-lined broiler pan coated with cooking spray; cook 8 minutes. Turn and spread pasta sauce evenly over eggplant; cook 7 minutes. Place 1 cheese slice on each eggplant slice; cook 1 minute or until cheese melts. Top each bread slice with eggplant.
4. Combine olives, capers, and 1 tablespoon dressing; sprinkle evenly over each sandwich.

light caesar dressing, eggplant, cooking spray, tomato, cheese, bread, olives, capers

Taken from www.myrecipes.com/recipe/open-faced-eggplant-olive-sandwiches (may not work)