Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2009


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.

  • Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.

  • Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.


Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Gently scrape the gills off with a spoon.

Nutrition Facts

289 calories; protein 10.1g; carbohydrates 40.3g; dietary fiber 7.9g; sugars 9g; fat 10.5g; saturated fat 1.2g; cholesterol 3.8mg; vitamin a iu 692.6IU; vitamin c 11.3mg; folate 77.2mcg; calcium 129.3mg; iron 2.3mg; magnesium 68.7mg; potassium 787.7mg; sodium 681.5mg; thiamin 0.3mg; added sugar 4g.

Reviews (14)

Read More Reviews
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
Nice and healthy I thought it was okay as written but a lot better when I added Swiss cheese and Sriracha for spice. The garlic mayonnaise was quite enjoyable though. Adding baby spinach and tomatoes majorly contributed its nutritional value. Read More
Rating: 5 stars
Excellent! This is a fantastic recipe. The only changes I made was to add more garlic to the mayo mix and I used a little cayenne pepper sprinkled on the eggplant. I'll definitely make this again. Pros: Delish and fast to make. Read More
Rating: 4 stars
Great quick and easy. Perfect for a week night. I don't care for mushrooms or eggplant and I need a meat. I used grilled chicken sprinkled with cajun seasoning in place of the eggplant and just left out the mushroom. Very flavorful. Read More
Rating: 5 stars
Yum Yum Yum. I added feta to it too and just used normal mushrooms and a sour dough bread. Read More
Rating: 5 stars
Alternative to Grilling... Since we don't have a grill I roasted the eggplant mushrooms and onions and it was divine! Read More
Rating: 5 stars
This is a keeper! So delicious - we took others' suggestions when we made this. My husband brushed the eggplant and mushrooms with an olive oil/balsamic vinegar blend and sprinkled with salt before grilling. We sprayed brioche buns with pan and grilled those lightly too. Used the mayo as written in the recipe along with long leaf lettuce and thinly sliced tomato. It was heavenly for a meatless meal! Read More
Rating: 5 stars
i have to say this is now my favorite meal ever!!!! it was sooo good and full of flavor. i didnt have lettuce so i didnt put any and it was still the best!!! Read More
Rating: 5 stars
Yum! I used balsamic vinegar instead of mayo and did it on a baguette with a slice of swiss. Nice alternative to my normal turkey and swiss! Read More
Rating: 5 stars
Incredibly Delicious! You might be thinking how good can a vegetable sandwich be? Well with this recipe its amazing! Even my meat and potatoes loving husband thought it was delicious:) Pros: Easy Quick Filling Soooo Good! Cons: Nada! Read More