Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches

Name: Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula; 0 teaspoons freshly ground black pepper; 5 inches thick eggplant slices (1/2 a medium eggplant); 3 larges eggs, beaten, at room temperature; 118 milliliters all-purpose flour; 227 grams gruyere cheese, shredded; 1 teaspoons kosher salt; 2 Tbsps extra-virgin olive oil, for drizzling, optional; 473 milliliters panko breadcrumbs; 4 4-inch diameter portobello mushrooms, stemmed; 177 milliliters jarred tomato-basil sauce, such as Giada De Laurentiis for Target; 5 inches thick slices country wheat bread, toasted or grilled

Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches might be just the main course you are searching for. One serving contains 565 calories, 29g of protein, and 31g of fat. This recipe serves 4. 16 people found this recipe to be scrumptious and satisfying. Head to the store and pick up kosher salt, thick coun

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.

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Vegetable Oil Cooking Spray

Equipment you will use

Baking Sheet

Oven

In a medium bowl, mix together the flour, salt and pepper.

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Salt And Pepper

All Purpose Flour

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Bowl

Place the eggs in another medium bowl.

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Egg

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Bowl

Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet.

Ingredients you will need

Breadcrumbs