Name: Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; ½ cup all-purpose flour; ½ tsp kosher salt; ¼ tsp freshly ground black pepper; 3 large eggs, beaten, at room temperature; 2 cups panko breadcrumbs; 4 ½-inch-thick eggplant slices (½ a medium eggplant); 4 portobello mushrooms (4-inch diameter), stemmed; 2 Tbsp extra-virgin olive oil, for drizzling (optional); 4 ½ to ¾-inch slices of country wheat bread, toasted or grilled; ¾ cup jarred tomato-basil sauce, jarred (such as Giada De Laurentiis for Target); 8 oz Gruyere cheese, shredded; 2 cups arugula

Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches

Prep Time

40 min

Cook Time

20 min

Yields

4 servings

These warm, delicious and crispy sandwiches make a perfect summer meal. Great for a lunch or dinner in your backyard.

ingredients

Vegetable oil cooking spray

cup all-purpose flour

tsp kosher salt

tsp freshly ground black pepper

large eggs, beaten, at room temperature

cups panko breadcrumbs

4 ½-inch-thick

eggplant slices (½ a medium eggplant)

portobello mushrooms (4-inch diameter), stemmed

Tbsp extra-virgin olive oil, for drizzling (optional)

4 ½

to ¾-inch slices of country wheat bread, toasted or grilled

cup jarred tomato-basil sauce, jarred (such as Giada De Laurentiis for Target)

oz Gruyere cheese, shredded

cups arugula

Ingredient Substitution Guide

directions

Step 1

Place an oven rack in the center of the oven. Preheat the oven to 450ºF. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.

Step 2

In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.

Step 3

To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

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Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches

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