Eggplant Portobello Sandwich Loaf Recipes

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EGGPLANT SANDWICHES



Eggplant Sandwiches image

Provided by Food Network

Time 50m

Yield 2 dinner servings

Number Of Ingredients 7

2 tablespoons vegetable oil
8 slices (1/2-inch thick) eggplant
1 egg, lightly beaten
Salt and pepper
Pesto to taste
8 slices (1/4-inch thick) fresh mozzarella
4 whole fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
  • Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
  • Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.

GRILLED EGGPLANT & PORTOBELLO SANDWICH



Grilled Eggplant & Portobello Sandwich image

From Eating Well Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.

Provided by Cheri 911

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 small garlic clove, chopped
1/4 cup low-fat mayonnaise
1 teaspoon lemon juice
1 medium eggplant (about 1 pound)
3 medium portobello mushroom caps, gills removed
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
8 slices whole wheat bread, lightly grilled
2 cups arugula or 2 cups spinach, stemmed and chopped if large
1 large tomatoes, sliced

Steps:

  • Preheat grill to medium-high.
  • Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
  • Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
  • Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

Nutrition Facts : Calories 275.9, Fat 12.9, SaturatedFat 2, Sodium 594.6, Carbohydrate 36.7, Fiber 9.4, Sugar 8, Protein 8

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