Eggplant-and-Portobello Mushroom Melts

Preparation time: 10 minutes

Cooking time: 12 minutes

Yield: 4 servings

Ingredients

• 4  portobello mushrooms (about 10 ounces)
• 4  (1/2-inch-thick) slices peeled eggplant (about 8 ounces)
• 1/4  cup  balsamic vinaigrette (such as Wish-Bone), divided
• 1/4  cup  chopped bottled roasted red bell peppers
• 2  tablespoons  chopped fresh basil
• 4  (1/2-ounce) slices provolone cheese
• 4  (2-ounce) onion rolls, halved
• 1/2  cup  spinach leaves

Preparation

Preheat broiler.

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.

Nutritional Information

Calories:

276 (30% from fat)

Fat:

9.3g (sat 3.5g,mono 2.5g,poly 2.5g)

Protein:

12g

Carbohydrate:

39.6g

Fiber:

3.9g

Cholesterol:

15mg

Iron:

2.9mg

Sodium:

564mg

Calcium:

205mg