Portobello and Eggplant Sandwiches

Rated

Ingredients

4 whole portobello mushroom caps (approx. 4 inches across)
4 whole Eggplant slices, 1/2 inch thick
½ cup salad dressing, Caesar or Italian
1/3 cup marinara sauce
4 slices provolone cheese
4 whole sandwich buns, lightly toasted

Preparation

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.)

Yield

Serves 4

Cook Time

Prep Time: 10 mins.
Cook Time: 15 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 482
Calories from Fat: 261
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 29g
44%
Carbohydrates 54g
18%
Dietary Fiber 19g
76%
Saturated Fat 12g
60%
Calories 482kcal
24%
Cholesterol 21mg
7%
Protein 20g
33%
Sodium 508mg
21%
Calcium
6%
Iron
11%
Vitamin A
9%
Vitamin C
20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.