Best Eggplant Portobello Sandwich Loaf Recipes

EGGPLANT-PORTOBELLO SANDWICH LOAF

Eggplant-Portobello Sandwich Loaf image

This grilled sandwich from our Test Kitchen uses fresh eggplant and tasty marinara to make a hearty dinner sandwich for four. If you can't find smoked mozzarella, regular works just fine.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 loaf (1 pound) Italian bread
1/2 cup olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 large eggplant (1 pound), cut into 1/2-inch slices
1 package (6 ounces) sliced portobello mushrooms
1 cup marinara sauce
2 tablespoons minced fresh basil
4 ounces smoked fresh mozzarella cheese, cut into 1/4-inch slices

Steps:

Cut bread lengthwise in half. Carefully hollow out top and bottom, leaving a 1/2-in. shell; set aside. In a small bowl, combine the oil, garlic, Italian seasoning, salt and pepper. Brush over eggplant and mushrooms. , Grill, covered, over medium heat for 3-5 minutes on each side or until vegetables are tender., Spread half of the marinara sauce over bottom of bread. Top with eggplant and mushrooms. Spread with remaining sauce; top with basil and cheese. Replace bread top. , Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Grill, covered, over medium heat for 4-5 minutes on each side.

Nutrition Facts : Calories 632 calories, Fat 36g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 949mg sodium, Carbohydrate 60g carbohydrate (11g sugars, Fiber 7g fiber), Protein 16g protein.

EGGPLANT-PORTOBELLO SANDWICH LOAF RECIPE

Eggplant-Portobello Sandwich Loaf Recipe image

This grilled sandwich from our Test Kitchen uses fresh eggplant and tasty marinara to make a hearty dinner sandwich for four. If you can't find smoked mozzarella, regular works just fine.

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 loaf (1 pound) Italian bread
1/2 cup olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 large eggplant (1 pound), cut into 1/2-inch slices
1 package (6 ounces) sliced portobello mushrooms
1 cup marinara sauce
2 tablespoons minced fresh basil
4 ounces smoked fresh mozzarella cheese, cut into 1/4-inch slices

Steps:

Cut bread lengthwise in half. Carefully hollow out top and bottom, leaving a 1/2-in. shell; set aside. In a small bowl, combine the oil, garlic, Italian seasoning, salt and pepper. Brush over eggplant and mushrooms.
Grill, covered, over medium heat for 3-5 minutes on each side or until vegetables are tender.
Spread half of the marinara sauce over bottom of bread. Top with eggplant and mushrooms. Spread with remaining sauce; top with basil and cheese. Replace bread top.
Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Grill, covered, over medium heat for 4-5 minutes on each side.
Yield: 4 servings.
Originally published as Eggplant-Portobello Sandwich Loaf in Simple & Delicious
May/June 2007, p41
Nutritional Facts
serving (2 slices) equals 632 calories, 36 g fat (8 g saturated fat), 22 mg cholesterol, 949 mg sodium, 60 g carbohydrate, 7 g fiber, 16 g protein.
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