Servings: 4

Prep Time: 25 minutes

Total Time: 25 minutes

Recipe Description:

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.

Recipe Ingredients:

1. 1 small clove garlic, chopped
2. 1/4 cup low-fat mayonnaise
3. 1 teaspoon lemon juice
4. 1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
5. 2 large or 3 medium portobello mushroom caps, gills removed (see Tip)
6. Canola or olive oil cooking spray
7. 1/2 teaspoon salt
8. 1/2 teaspoon freshly ground pepper
9. 8 slices whole-wheat sandwich bread, lightly grilled or toasted
10. 2 cups arugula or spinach, stemmed and chopped if large
11. 1 large tomato, sliced

Recipe Steps:

1. Preheat grill to medium-high.
2. 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.
3. 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.
4. 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.

Recipe Tips & Notes:

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.

Recipe Nutrition:

Per serving: 250 calories; 7 g fat (1 g sat, 3 g mono); 4 mg cholesterol; 39 g carbohydrate; 10 g protein; 9 g fiber; 688 mg sodium; 789 mg potassium

Nutrition Bonus: Potassium (22% daily value), Folate (20% dv), Magnesium & Vitamin C (18% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 2 vegetable, 1/2 fat

1 serving

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

• 2 corn tortillas
• 1 tablespoon salsa
• 2 tablespoons shredded reduced-fat Cheddar cheese
• 1/2 cup liquid egg substitute, such as Egg Beaters

Preparation

1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

Nutrition

Per serving : 153 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 3 mg Cholesterol; 15 g Carbohydrates; 17 g Protein; 0 g Fiber; 453 mg Sodium; 207 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 2 very lean meat