Portabella Mushroom and Eggplant Sandwich Vegan Style

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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