Eggplant (Aubergine) and Portabella "burgers"

1. 1

   Preheat oven to 450F.

2. 2

   Spray a nonstick skillet with cooking spray and place over medium heat until hot.

3. 3

   Spray the mushroom tops with cooking spray and brush on Worcestershire sauce.

4. 4

   Heat them in the skillet, tops down, for 3-4 minutes and turn them over for 3-4 minutes.

5. 5

   Remove them when tender and set aside.

6. 6

   Put the muffin bottoms on a baking sheet and top with cheese.

7. 7

   Bake them until the cheese melts and remove them from the oven and the baking sheet.

8. 8

   Spray both sides of the eggplant with the spray and brush with Worcestershire sauce and place them on the baking sheet.

9. 9

   Bake them 5 minutes and turn.

10. 10

    Place the muffin tops also on the baking sheet at this time and bake for 5 minutes.

11. 11

    Bake until the eggplant is tender and the muffin tops golden.

12. 12

    To make your sandwich, place a small amount of mayo on the muffin bottom.

13. 13

    Layer tomato, eggplant and mushroom on the bottom and top with the top half of muffin.

* Per serving · 4 servings · Values may vary.

No additional tips available.