Portobello and Eggplant Sandwiches
Nutrition
Calories: 482 kcalCarbohydrates: 54 gProtein: 20 gFat: 29 gSaturated Fat: 12 gCholesterol: 21 mgSodium: 508 mgFiber: 19 gSugar: 18 gVitamin A: 11.275 IUCalcium: 317 mgIron: 7 mg
Ingredients
- 4 whole portobello mushroom caps approx. 4 inches across
- 4 whole Eggplant slices 1/2 inch thick
- 1/2 cup salad dressing Caesar or Italian
- 1/3 cup marinara sauce
- 4 slices provolone cheese
- 4 whole sandwich buns lightly toasted
Instructions
- Preheat broiler. Place mushrooms and eggplant slices on rack of broiler pan. Brush evenly with 1/4 cup salad dressing. Broil 3 to 4 inches from heat source for 5 minutes. Turn and brush with remaining dressing. Continue to broil for 4 minutes or until vegetables are tender. Remove mushrooms and set aside.
- Spread marinara sauce evenly over eggplant slices and top with cheese. Broil for 1 to 2 minutes or until cheese is melted. Place mushroom caps and eggplant slices between bread. (If desired, slip off and discard the eggplant skin before adding cheese and sauce.)