s CREAMY EGGPLANT & MUSHROOM MONTE CRISTO ***
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s CREAMY EGGPLANT & MUSHROOM MONTE CRISTO ***
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Ingredients
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Instructions *** 2-8-16 good, eggplant took much longer to cook than indicated, but a good meatless monday meal!! *** As a child, I wouldn’t eat veggies. As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. —Macey Allen, Green Forest, Arkansas TOTAL TIME: Prep/Total Time: 30 min.YIELD:4 servings Ingredients 5 tablespoons olive oil, divided 6 slices eggplant (1/2 inch thick), halved 2-1/2 cups sliced fresh shiitake or baby portobello mushrooms (about 6 ounces) 1 large garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper 2 large eggs 2 tablespoons 2% milk 1/2 cup garlic-herb spreadable cheese (about 3 ounces) 8 slices wide-loaf white bread Directions 1. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add eggplant; cook 2-3 minutes on each side or until tender and lightly browned. Remove from pan. 2. In same pan, heat 2 tablespoons oil over medium heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from pan; wipe skillet clean. 3. In a shallow bowl, whisk eggs and milk until blended. Spread 1 tablespoon herb cheese over each slice of bread. Layer four slices with eggplant and mushrooms; top with remaining bread. 4. In same pan, heat 1 tablespoon oil over medium heat. Carefully dip both sides of sandwiches in egg mixture, allowing each side to soak 5 seconds. Place two sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches. Yield: 4 servings. Nutritional Facts 1 sandwich equals 573 calories, 36 g fat (13 g saturated fat), 129 mg cholesterol, 939 mg sodium, 52 g carbohydrate, 6 g fiber, 15 g protein. © 2016 RDA Enthusiast Brands, LLC This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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