Creamy Eggplant & Mushroom Monte Cristo

• 5 tablespoons olive oil, divided
• 6 slices eggplant (1/2 inch thick), halved
• 2-1/2 cups sliced fresh shiitake or baby portobello mushrooms (about 6 ounces)
• 1 large garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 large eggs
• 2 tablespoons 2% milk
• 1/2 cup garlic-herb spreadable cheese (about 3 ounces)
• 8 slices wide-loaf white bread

1. In a
2. , heat 1 tablespoon oil over medium heat. Add eggplant; cook 2-3 minutes on each side or until tender and lightly browned. Remove from pan.
3. In same pan, heat 2 tablespoons oil over medium heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from pan; wipe skillet clean.
4. In a shallow bowl, whisk eggs and milk until blended. Spread 1 tablespoon herb cheese over each slice of bread. Layer four slices with eggplant and mushrooms; top with remaining bread.
5. In same pan, heat 1 tablespoon oil over medium heat. Carefully dip both sides of sandwiches in egg mixture, allowing each side to soak 5 seconds. Place two sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches.

olive oil, eggplant, shiitake, garlic, salt, pepper, eggs, milk, garlic, white bread

Taken from www.tasteofhome.com/recipes/creamy-eggplant-mushroom-monte-cristo/ (may not work)