Creamy Eggplant & Mushroom Monte Cristo Recipe

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Creamy Eggplant & Mushroom Monte Cristo Recipe photo by Taste of Home

Creamy Eggplant & Mushroom Monte Cristo Recipe

Read Reviews

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

Featured In: Our Favorite Eggplant Recipes

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 30 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 30 min.

Ingredients

5 tablespoons olive oil, divided
6 slices eggplant (1/2 inch thick), halved
2-1/2 cups sliced fresh shiitake or baby portobello mushrooms (about 6 ounces)
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
2 tablespoons 2% milk
1/2 cup garlic-herb spreadable cheese (about 3 ounces)
8 slices wide-loaf white bread

Directions

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 four 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 two sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches. Yield: 4 servings.

Originally published as Creamy Eggplant & Mushroom Monte Cristo in Taste of Home June/July 2015

Nutritional Facts

1 sandwich: 573 calories, 36g fat (13g saturated fat), 129mg cholesterol, 939mg sodium, 52g carbohydrate (9g sugars, 6g fiber), 15g protein.

5 tablespoons olive oil, divided
6 slices eggplant (1/2 inch thick), halved
2-1/2 cups sliced fresh shiitake or baby portobello mushrooms (about 6 ounces)
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
2 tablespoons 2% milk
1/2 cup garlic-herb spreadable cheese (about 3 ounces)
8 slices wide-loaf white bread

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 four 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 two sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches. Yield: 4 servings.