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Eggplant-and-Portobello Mushroom Melts

Yield 4 servings
Preparation time: 10 minutes

Cooking time: 12 minutes

Ingredients

  • 4 portobello mushrooms (about 10 ounces)
  • 4 (1/2-inch-thick) slices peeled eggplant (about 8 ounces)
  • 1/4 cup balsamic vinaigrette (such as Wish-Bone), 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) onion rolls, halved
  • 1/2 cup spinach leaves

Nutrition Information

  • calories 276
  • caloriesfromfat 30 %
  • fat 9.3 g
  • satfat 3.5 g
  • monofat 2.5 g
  • polyfat 2.5 g
  • protein 12 g
  • carbohydrate 39.6 g
  • fiber 3.9 g
  • cholesterol 15 mg
  • iron 2.9 mg
  • sodium 564 mg
  • calcium 205 mg

How to Make It

  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. Brush 2 tablespoons vinaigrette evenly over the cut sides of rolls. Arrange the spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice; cover with roll tops.