Eggplant-Portobello Sandwich Loaf |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. Grill, covered, over medium heat for 3-5 minutes on each side or until vegetables are tender.
3. 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.
4. 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.
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