Grilled Eggplant and Portobello Sandwich

26 minutes Prep: 10 minutes Cook: 10 minutes

38 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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Ingredients

1	clove	garlic	chopped
1/4	cup	mayonnaise, fat free
1	teaspoon	lemon juice
1	pound	eggplant	sliced into 1/2-inch rounds, 1 medium
2	large	mushrooms, portabella	caps, gills removed, or 3 medium
1	x	nonstick cooking spray	canola or olive oil
1/2	teaspoon	salt
1/2	teaspoon	black pepper	freshly ground
8	slices	sandwich rolls	whole-wheat, lightly grilled or toasted
2	cups	arugula	or spinach, stemmed and chopped if large
1	large	tomato	sliced

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.

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Nutrition Facts

Serving Size 167g

Amount per Serving

Calories 38 8% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 301mg	13%
Total Carbohydrate 9.0g	3%
Dietary Fiber 5.0g	18%
Sugars 4.0g
Protein 2.0g	4%

Vitamin A	11%		Vitamin C	17%
Calcium	3%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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