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Eggplant-Portobello Sandwich Loaf

 Eggplant-Portobello Sandwich Loaf
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.
4 ServingsPrep: 25 min. Grill: 20 min.


  • 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


  • 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.
  • Grill, covered, over medium heat for 3-5 minutes on each side or
  • until vegetables are tender.
  • Spread half of the marinara sauce over bottom of bread. Top with
  • eggplant and mushrooms. Spread with remaining sauce; top with basil

2 of 2

Eggplant-Portobello Sandwich Loaf (continued)

Directions (continued)

  • and cheese. Replace bread top.
  • 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.
Nutritional Facts: 1 serving (2 slices) equals 632 calories, 36 g fat (8 g saturated fat), 22 mg cholesterol, 949 mg sodium, 60 g carbohydrate, 7 g fiber, 16 g protein.