Grilled Eggplant Sandwich (version II)

1 medium eggplant
3 ounces mushrooms, sliced
3 ounces cheddar cheese
6 slices whole-wheat bread, lightly toasted
1 tablespoon hummus for each piece of bread
lettuce leaves
alfalfa sprouts
cooking spray (pam is great)

Heat up a small grill. Slice the eggplant into thin slices and spray each slice lightly with cooking spray. Grill the slices for approximately 2 minutes on each side or until the eggplant begins to brown. Grill the mushroom slices for approximately 1 minute on each side--they burn easily, so be careful. Remove eggplant and mushrooms from grill.

Spread the hummus on the toast, arrange all bread on a cookie sheet. Layer each piece of bread with eggplant, mushrooms, and a sprinkle of the cheese. Put the pieces of bread together in sandwich form and bake in a 400 degree oven for about 5 minutes or until cheese is melted.

Open the sandwiches and stick lettuce and alfalfa sprouts inside. You may want to eat the sandwiches with a fork and a knife, or open face would be good too.

Serves 3 (makes 3 sandwiches)

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