Posted in Recipe on June 9, 2012
1 small clove garlic, chopped
1/4 cup low-fat mayonnaise
1 tsp lemon juice
1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
2 large portobello mushroom caps, gills removed
Canola or olive oil cooking spray
1/2 tsp salt
1/2 tsp freshly ground pepper
8 slices whole-wheat sandwich bread, lightly grilled or toasted
2 cups arugula, or spinach, stemmed and chopped if large
1 large tomato, sliced
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.
Spray 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. 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.
(Makes 4 Servings)