Eggplant-Portobello Sandwich Loaf Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
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