Eggplant-and-Portobello Mushroom Melts


Preparation time: 10 minutes

Cooking time: 12 minutes


4 servings

Recipe from

Cooking Light

Nutritional 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


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


Preheat broiler.

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.