Portabella Mushroom and Eggplant Sandwich Vegan Style

"This vegan (almost) sandwich is as good as it gets in comparison to a meat or veggie burger! It is warm to hot depending on your preference and served with cheese or not. I say it's almost vegan because I soaked the eggplant in (skim) milk that came from a cow. One could use soy or some other plant based milk but it may alter the taste drastically. This sandwich was perfect, hearty and simply delish! Enjoy!"
photo by DayJahView photo by DayJahView
photo by DayJahView
photo by DayJahView photo by DayJahView
photo by DayJahView photo by DayJahView
photo by DayJahView photo by DayJahView
photo by DayJahView photo by DayJahView
Ready In:




  • 1 Slice carrots into 8 pieces approximately 3 inches long by one inches wide, steam until tender, set aside.
  • 2 Slice eggplant into 16 circles about 1/4 inch thick, saturate in skim milk, coat in seasoned flour and dip in egg white covering both sides then fry in olive oil until browned on each side.
  • 3 Slice Mushroom into four large circles up to one half inch each. Coat both sides of each slice with olive oil and warm until heated through.
  • 4 Reheat eggplant and carrot slices until heated.
  • 5 Toast Bread and butter sparingly with Oriental Black Bean in Garlic Sauce. Place Lettuce or Spinach Leaves on Bread.
  • 6 Layer Heated items on top of the Spinach or lettuce Leaves then Top with more leaves.
  • 7 Cut in half and serve while warm.
  • 8 Enjoy!

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Prior to my ever hearing about the movie Julie and Julia, realeased August, 2009, I came up with an idea to make 52 different Sunday dinners at my house over the course of one year. Present would always be my saintly common-law husband Peter, my beloved 29-year-old son Elijah and his ever-thoughtful girlfriend Sabrina carrying my precious grand-darling Arianna along with any family or close friends who happen to be in town. I only half realized the great challenge before me as I tended to eat a very limited diet on a day-to-day basis. Thanks to Recipezaar I've simplified this challenge somewhat with the ingredient search engine alone. While never copying anyone's recipe exactly, I've been inspired by the volume and variety of delicious-sounding dishes at my fingertips. I Thank all contributors for taking the time to share. I'm approaching week 34 tomorrow. Thus far, based on the kids' weekly ratings, I have two five stars!! I'll publish them soon. In the meantime, Happy Cooking!
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