Yield:
4 servings

Preparation time: 10 minutes

Cooking time: 12 minutes

How to Make It

Step 1

Preheat broiler.

Step 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.

Ratings & Reviews

rbm333's Review

rbm333
September 19, 2014
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.