Eggplant and Portobello Mushroom Melt
Recipe type: Dinner
Author: Amanda N
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
From Cooking Light
  • 4 portobello mushrooms (about 10 ounces)
  • 4 (1/2-inch-thick) slices peeled eggplant (about 8 ounces)
  • 1/4 cup balsamic vinaigrette (homemade or otherwise), divided
  • 1/4 cup chopped bottled roasted red bell peppers
  • 2 tablespoons chopped fresh basil
  • 4 (1/2-ounce) slices provolone cheese
  • 4 (2-ounce) kaiser rolls, halved
  • 4 Tbs olive oil
  • 2 cloves garlic, minced
  • 1/2 cup spinach leaves
  1. Preheat broiler.
  2. Remove stems from mushrooms; discard stems. Remove brown gills from the undersides of mushrooms using a sharp knife; discard gills. Place mushrooms and eggplant on a broiler pan; brush vegetables with 1 tablespoon vinaigrette. Broil 6 minutes. Turn vegetables over; brush with 1 tablespoon vinaigrette. Broil for an additional 5 minutes or until tender. Combine bell peppers and basil. Spoon 1 tablespoon pepper mixture over each eggplant slice. Top each mushroom with 1 cheese slice. Broil for 1 minute or until cheese melts.
  3. Mix olive oil and minced garlic. Brush oil evenly over the cut sides of rolls. Put under broiler until browned.
  4. Arrange the spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice; cover with roll tops.
Recipe by Wine and a Spoon at