Grilled Mushroom, Eggplant Sandwich
Eggplant and mushrooms cook on the grill or under your broiler in a matter of minutes and lend a smoky flavor to this delicious sandwich topped with tomato and basil between slices of whole grain bread.
Servings: 4 people
Ingredients
- 8 slices whole grain bread
- 2 medium eggplants cut into 1/2 slices
- 3-4 large portobello mushrooms cut in 1/2 slices
- 1/2 cup balsamic vinegar
- 3 cloves garlic minced
- 6-7 basil leaves chopped
- homemade mayonnaise
Instructions
- Layer eggplant and mushroom in a large baking dish and top each piece with a little of the balsamic and minced garlic. Make sure all sides are covered. Marinate for 30 minutes or longer.
- Preheat broiler and place vegetables on a baking sheet lined with a Silpat, parchment paper or sprayed with a little oil. Make sure that they are in one layer.
- Place cookie sheets 6-7" from the broiler. Broil for 5-6 minutes, then flip and broil another 5-6 minutes, watching carefully so as not to burn.
- Sprinkler basil leaves over if using.
- For a sandwich, pile mushrooms and eggplant on your bread or bun with homemade mayonnaise or your favorite condiments and top with onions, tomato, avocado, and lettuce.
Notes
[nutrition-label]
Nutrition
Nutrition Facts
Grilled Mushroom, Eggplant Sandwich
Amount per Serving
Calories
282
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Sodium
31
mg
1
%
Carbohydrates
55
g
18
%
Fiber
15.4
g
64
%
Sugar
16.6
g
18
%
Protein
12.8
g
26
%
Vitamin C
9.1
mg
11
%
Calcium
40
mg
4
%
Iron
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
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