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
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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