Best 7 Eggplant Portobello Sandwich Loaf Recipes
**Treat yourself to an extraordinary culinary experience with our tantalizing Eggplant Portobello Sandwich Loaf, a symphony of flavors and textures that will elevate your lunch or dinner spread.**
**Dive into the delightful combination of tender roasted eggplant, savory portobello mushrooms, and a symphony of aromatic Italian herbs and spices, all perfectly nestled within a golden, toasted loaf of bread.**
**Complement your sandwich with a refreshing and tangy Cucumber-Tomato Salad, featuring crisp cucumbers, juicy tomatoes, and a zesty dressing, offering a perfect balance to the richness of the sandwich loaf.**
**Indulge in a creamy and flavorful Avocado-Tahini Dip, a delightful blend of ripe avocados, tangy tahini, and a hint of garlic, perfect for dipping your sandwich or spreading on your favorite crackers.**
**Elevate your culinary journey with our irresistibly decadent Chocolate-Avocado Mousse, a velvety fusion of rich chocolate, creamy avocado, and a touch of sweetness, served in elegant individual ramekins.**
CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
- In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
- To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.
GRILLED EGGPLANT & PORTOBELLO SANDWICH
From Eating Well 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.
Provided by Cheri 911
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 : Calories 275.9, Fat 12.9, SaturatedFat 2, Sodium 594.6, Carbohydrate 36.7, Fiber 9.4, Sugar 8, Protein 8
PORTABELLA MUSHROOM AND EGGPLANT SANDWICH VEGAN STYLE
This vegan (almost) sandwich is as good as it gets in comparison to a meat or veggie burger! It is warm to hot depending on your preference and served with cheese or not. I say it's almost vegan because I soaked the eggplant in (skim) milk that came from a cow. One could use soy or some other plant based milk but it may alter the taste drastically. This sandwich was perfect, hearty and simply delish! Enjoy!
Provided by DayJahView
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1 Slice carrots into 8 pieces approximately 3 inches long by one inches wide, steam until tender, set aside.
- 2 Slice eggplant into 16 circles about 1/4 inch thick, saturate in skim milk, coat in seasoned flour and dip in egg white covering both sides then fry in olive oil until browned on each side.
- 3 Slice Mushroom into four large circles up to one half inch each. Coat both sides of each slice with olive oil and warm until heated through.
- 4 Reheat eggplant and carrot slices until heated.
- 5 Toast Bread and butter sparingly with Oriental Black Bean in Garlic Sauce. Place Lettuce or Spinach Leaves on Bread.
- 6 Layer Heated items on top of the Spinach or lettuce Leaves then Top with more leaves.
- 7 Cut in half and serve while warm.
- 8 Enjoy!
Nutrition Facts : Calories 504.2, Fat 30.3, SaturatedFat 4.9, Cholesterol 4.3, Sodium 415.4, Carbohydrate 48, Fiber 6.4, Sugar 6.1, Protein 11.6
BAKED EGGPLANT WITH PORTABELLAS AND TOMATO SAUCE (VEGETARIAN)
The amount listed will serve about 3-4 people although my DH and DS could eat this dish by themselves lol! you can double this recipe if desired, white button mushrooms can be replace for the portabellos. This dish will have you clammering for more, and it tastes even better the following day, but I doubt if there will be any leftovers lol! Use as much portabello mushrooms or button mushooms and cheeses as desired for this recipe, I don't bother measuring. This can be served as a side dish or a main dish, it's a pretty filling dish especially if you use portabello mushrooms!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
- Set oven to broiler heat.
- Grease a large baking sheet.
- Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
- Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
- In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
- Spread HALF the mushroom mixture on the bottom of the dish.
- Arrange HALF the eggplant slices over the mushroom mixture.
- Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
- Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
- Cover and bake in a 375 degree oven for about 1 hour.
- Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
- Return to oven uncovered for another 5-6 minutes or until the cheese melts.
- Let stand about 10-15 minutes before serving.
- Delicious!
CREAMY EGGPLANT & MUSHROOM MONTE CRISTO
As a child, I wouldn't eat veggies. As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add eggplant; cook 2-3 minutes on each side or until tender and lightly browned. Remove from pan., In same pan, heat 2 tablespoons oil over medium heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from pan; wipe skillet clean., In a shallow bowl, whisk eggs and milk until blended. Spread 1 tablespoon herb cheese over each slice of bread. Layer 4 slices with eggplant and mushrooms; top with remaining bread., In same pan, heat 1 tablespoon oil over medium heat. Carefully dip both sides of sandwiches in egg mixture, allowing each side to soak 5 seconds. Place 2 sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches.
Nutrition Facts : Calories 573 calories, Fat 36g fat (13g saturated fat), Cholesterol 129mg cholesterol, Sodium 939mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.
EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
GRILLED EGGPLANT, BALSAMIC GLAZED PORTABELLA MUSHROOM SANDWICHES
Make and share this Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches recipe from Food.com.
Provided by Thymestudio
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
- Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
- Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
- Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!
Tips:
- For the best flavor, use ripe and in-season vegetables. Look for eggplants that are firm and have smooth, shiny skin. Portobello mushrooms should be large and have a meaty texture.
- To prevent the eggplant from absorbing too much oil, slice it thinly and pat it dry with paper towels before cooking.
- If you're short on time, you can roast the vegetables in advance and store them in the refrigerator for up to 3 days. Just reheat them before assembling the sandwich loaf.
- Feel free to get creative with the fillings. You can add other vegetables, such as zucchini, bell peppers, or onions. You can also add different cheeses, such as mozzarella, provolone, or cheddar.
- If you're vegan, you can omit the eggs and cheese from the recipe. You can also use a vegan mayonnaise substitute.
Conclusion:
This eggplant portobello sandwich loaf is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to get your daily dose of vegetables. With its hearty and flavorful filling, this sandwich loaf is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give this eggplant portobello sandwich loaf a try!
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