Portabella Mushroom And Eggplant Sandwich Vegan Style

• 1 large mushroom (portabella)
• 1 eggplant (small to medium)
• 8 tablespoons olive oil
• 8 slices bread (garlic Parmesan)
• 1 large carrot
• 1 cup spinach leaves
• 1/2 cup milk (skim)
• 1/2 cup flour
• 1/2 cup egg white
• 1/8 teaspoon salt (garlic pepper)
• 1/8 teaspoon cayenne pepper
• 2 teaspoons black beans (in garlic sauce Asian Style)

1. 1 Slice carrots into 8 pieces approximately 3 inches long by one inches wide, steam until tender, set aside.
2. 2 Slice eggplant into 16 circles about 1/4 inch thick, saturate in skim milk, coat in seasoned flour and dip in egg white covering both sides then fry in olive oil until browned on each side.
3. 3 Slice Mushroom into four large circles up to one half inch each. Coat both sides of each slice with olive oil and warm until heated through.
4. 4 Reheat eggplant and carrot slices until heated.
5. 5 Toast Bread and butter sparingly with Oriental Black Bean in Garlic Sauce. Place Lettuce or Spinach Leaves on Bread.
6. 6 Layer Heated items on top of the Spinach or lettuce Leaves then Top with more leaves.
7. 7 Cut in half and serve while warm.
8. 8 Enjoy!

mushroom, eggplant, olive oil, bread, carrot, spinach leaves, milk, flour, egg white, salt, cayenne pepper, black beans

Taken from www.food.com/recipe/portabella-mushroom-and-eggplant-sandwich-vegan-style-483636 (may not work)