Grilled Eggplant Sandwich – a delicious recipe with mushrooms, cheddar cheese, whole wheat bread, hummus, lettuce leaves, alfalfa sprouts. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat up a small grill. Slice the eggplant into thin slices and spray each slice lightly with cooking spray. Grill the slices for approximately 2 minutes on each side or until the eggplant begins to brown. Grill the mushroom slices for approximately 1 minute on each side-they burn easily, so be careful. Remove eggplant and mushrooms from grill.
2
Spread the hummus on the toast, arrange all bread on a cookie sheet. Layer each piece of bread with eggplant, mushrooms, and a sprinkle of the cheese.
3
Put the pieces of bread together in sandwich form and bake in a 400 degree oven for about 5 minutes or until cheese is melted.
4
Open the sandwiches and stick lettuce and alfalfa sprouts inside.
96
kcal
Calories
7
g
Fat
2
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 eggplant medium, 3 ounces mushrooms sliced, 3 ounces cheddar cheese, 6 slices whole wheat bread lightly toasted, and more.
Yes, Grilled Eggplant Sandwich falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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