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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.
  • Total Time
    Prep: 25 min. Grill: 20 min.
  • Makes
    4 servings


  • 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 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.
Nutrition Facts
2 slice: 632 calories, 36g fat (8g saturated fat), 22mg cholesterol, 949mg sodium, 60g carbohydrate (11g sugars, 7g fiber), 16g protein.

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