Ingredients
- 1 small clove garlic, chopped
- 1/4 cup low-fat mayonnaise
- 1 teaspoon lemon juice
- 1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
- 2 large or 3 medium portobello mushroom caps, gills removed (see Tip)
- Canola or olive oil cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 8 slices whole-wheat sandwich bread, lightly grilled or toasted
- 2 cups arugula, or spinach, stemmed and chopped if large
- 1 large tomato, sliced
Description
Looking For A Vegetarian Option For Your Next Cookout? This Grilled Eggplant And Portobello Sandwich Is Our Answer. For Extra Flavor, We Top It With Slices Of Garden-fresh Tomato And Spicy Arugula. Serve With A Mixed Green Salad.
Eating Well
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