Directions:
- Preheat grill to medium-high.
- Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
- Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
- Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.91 Kcal (1352 kJ) | ||
| Calories from fat | 135.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.02g | 23% | |
|---|---|---|---|
| Cholesterol | 3.36mg | 1% | |
| Sodium | 614.55mg | 26% | |
| Potassium | 519.52mg | 11% | |
| Total Carbs | 40.2g | 13% | |
| Sugars | 10.19g | 41% | |
| Dietary Fiber | 6.46g | 26% | |
| Protein | 7.76g | 16% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 2.5mg | 14% | |
| Calcium | 113.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 126.91 Kcal (531 kJ) | ||
| Calories from fat | 53.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 23% | |
|---|---|---|---|
| Cholesterol | 1.32mg | 1% | |
| Sodium | 241.54mg | 26% | |
| Potassium | 204.19mg | 11% | |
| Total Carbs | 15.8g | 13% | |
| Sugars | 4g | 41% | |
| Dietary Fiber | 2.54g | 26% | |
| Protein | 3.05g | 16% | |
| Vitamin C | 4.3mg | 18% | |
| Iron | 1mg | 14% | |
| Calcium | 44.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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