Eggplant-Portobello Sandwich Loaf

• 1 loaf (1 pound) Italian bread
• 1/2 cup olive oil
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large eggplant (1 pound), cut into 1/2-inch slices
• 1 package (6 ounces) sliced portobello mushrooms
• 1 cup marinara sauce
• 2 tablespoons minced fresh basil
• 4 ounces smoked fresh mozzarella cheese, cut into 1/4-inch slices

1. Cut bread lengthwise in half. Carefully hollow out top and bottom, leaving a 1/2-in. shell; set aside. In a small bowl, combine the oil, garlic, Italian seasoning, salt and pepper. Brush over eggplant and mushrooms.
2. Grill, covered, over medium heat for 3-5 minutes on each side or until vegetables are tender.
3. Spread half of the marinara sauce over bottom of bread. Top with eggplant and mushrooms. Spread with remaining sauce; top with basil and cheese. Replace bread top.
4. Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Grill, covered, over medium heat for 4-5 minutes on each side.

italian bread, olive oil, garlic, italian seasoning, salt, pepper, eggplant, portobello mushrooms, marinara sauce, fresh basil, mozzarella cheese

Taken from www.tasteofhome.com/recipes/eggplant-portobello-sandwich-loaf/ (may not work)