Eggplant Portobello Sandwich Loaf Recipes

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EGGPLANT SANDWICHES



Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

  • Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  • Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

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

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.

ROASTED EGGPLANT SANDWICHES



Roasted Eggplant Sandwiches image

Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.

Provided by Brittney Tun

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil, or as needed
1 small eggplant, halved lengthwise and sliced
2 (6 inch) whole-grain sandwich rolls, split
¼ cup Greek yogurt
1 tablespoon garlic-and-herb spreadable cheese (such as Boursin®)
2 cloves garlic, minced
1 Roma (plum) tomato, sliced
¼ cup chopped fresh basil leaves

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
  • Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
  • Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
  • Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 51 g, Cholesterol 14.4 mg, Fat 16.8 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 5.4 g, Sodium 487.1 mg, Sugar 8.6 g

GRILLED EGGPLANT, BALSAMIC GLAZED PORTABELLA MUSHROOM SANDWICHES



Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches image

Make and share this Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches recipe from Food.com.

Provided by Thymestudio

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup mayonnaise
2 teaspoons Dijon mustard
6 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
2 teaspoons fresh Italian parsley, minced
2 garlic cloves, minced
4 large portabella mushrooms, trimmed
2 tablespoons olive oil
4 tablespoons unsalted butter
salt and pepper
8 teaspoons balsamic vinegar
1 small eggplant, sliced 1/4 thick slices
2 tablespoons olive oil
4 whole wheat hamburger buns, toasted
4 leaves lettuce

Steps:

  • Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
  • Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
  • Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
  • Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!

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