This was really good. I made due with what was on hand. I roasted a fresh red bell pepper and used the entire thing. Also, I didn't have fresh basil, so I substituted dried and added sea salt to the mixture. Instead of a roll I toasted slices of whole wheat bread and slathered on the vinaigrette. Baby portobello mushrooms were sliced and roasted along side the eggplant. The topping used was shredded Italian mix cheese.
Eggplant-and-Portobello Mushroom Melts
rbm333 Posted: 09/19/14