Eggplant-Portobello Sandwich Loaf Recipe

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Eggplant-Portobello Sandwich Loaf Recipe
Eggplant-Portobello Sandwich Loaf Recipe photo by Taste of Home
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Eggplant-Portobello Sandwich Loaf Recipe

Read Reviews
5 2 1
Publisher Photo
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.
Featured In: 19 Stromboli Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 20 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Originally published as Eggplant-Portobello Sandwich Loaf in Simple & Delicious May/June 2007, p41

Nutritional Facts

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

  • 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
  1. 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.
  2. Grill, covered, over medium heat for 3-5 minutes on each side or until vegetables are tender.
  3. 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.
  4. 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.
Originally published as Eggplant-Portobello Sandwich Loaf in Simple & Delicious May/June 2007, p41

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Reviews forEggplant-Portobello Sandwich Loaf

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MY REVIEW
acf7 User ID: 2380092 140153
Reviewed Feb. 9, 2010

"Excellent, love this sandwich! Smoked mozzarella is not necessary, but makes a big difference!"

MY REVIEW
acf7 User ID: 2380092 140152
Reviewed Jan. 12, 2009

"Great! My husband thought it was a very tasty and much healthier alternative to a typical eggplant parm sub. I cooked the eggplant and mushrooms on the indoor grill and placed the whole wrapped sandwich in the oven to heat through."

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