Portabella Mushroom And Eggplant Sandwich Vegan Style Recipes

PORTABELLA MUSHROOM AND EGGPLANT SANDWICH VEGAN STYLE

Steps:

• 1 Slice carrots into 8 pieces approximately 3 inches long by one inches wide, steam until tender, set aside.
• 2 Slice eggplant into 16 circles about 1/4 inch thick, saturate in skim milk, coat in seasoned flour and dip in egg white covering both sides then fry in olive oil until browned on each side.
• 3 Slice Mushroom into four large circles up to one half inch each. Coat both sides of each slice with olive oil and warm until heated through.
• 4 Reheat eggplant and carrot slices until heated.
• 5 Toast Bread and butter sparingly with Oriental Black Bean in Garlic Sauce. Place Lettuce or Spinach Leaves on Bread.
• 6 Layer Heated items on top of the Spinach or lettuce Leaves then Top with more leaves.
• 7 Cut in half and serve while warm.
• 8 Enjoy!

CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES

Steps:

• 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.
• In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium 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. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
• To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

GRILLED EGGPLANT, BALSAMIC GLAZED PORTABELLA MUSHROOM SANDWICHES

Steps:

• Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
• Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
• Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
• Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!

ITALIAN MUSHROOM AND EGGPLANT SAUCE

Steps:

• Preheat oven to 400°.
• Place eggplant and garlic cloves on an oiled baking sheet.
• Brush with olive oil and bake about 20 minutes or until tender.
• Let cool; then remove the skin from the eggplant and coarsely chop the pulp; smash teh garlic to squeeze teh cloves out of their skins.
• Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened.
• Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker.
• Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine.
• Cover and cook on LOW for 7-8 hours.
• Add in parsley and season to taste with salt and pepper during the last hour.
• The sauce will hold on LOW for a few hours.
• It will keep, refrigerated, for 3-5 days.
• Serve over hot cooked ziti.