Eggplant-And-Portobello Mushroom Melts
- 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
- 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.
portobello mushrooms, balsamic vinaigrette, red bell peppers, fresh basil, provolone cheese, onion rolls, spinach leaves
Taken from www.myrecipes.com/recipe/eggplant-and-portobello-mushroom-melts (may not work)