Grilled Eggplant & Portobello Sandwich

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 small garlic clove, chopped
• 1/4 cup low-fat mayonnaise
• 1 teaspoon lemon juice
• 1 medium eggplant (about 1 pound)
• 3 medium portobello mushroom caps, gills removed
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 8 slices whole wheat bread, lightly grilled
• 2 cups arugula or 2 cups spinach, stemmed and chopped if large
• 1 large tomato, sliced

Recipe

• 1 preheat grill to medium-high.
• 2 mash garlic into a paste on a cutting board with the back of a spoon. combine with mayonnaise and lemon juice in a small bowl. set aside.
• 3 coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. when cool enough to handle, slice the mushrooms.
• 4 spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.