Portabella Mushroom And Eggplant Sandwich Vegan Style

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large mushroom (portabella)
• 1 eggplant (small to medium)
• 8 tablespoons olive oil
• 8 slices bread (garlic parmesan)
• 1 large carrot
• 1 cup spinach leaves
• 1/2 cup milk (skim)
• 1/2 cup flour
• 1/2 cup egg
• 1/8 teaspoon salt (garlic pepper)
• 1/8 teaspoon cayenne pepper
• 2 teaspoons black beans (in garlic sauce asian style)

Recipe

• 1 1 slice carrots into 8 pieces approximately 3 inches long by one inches wide, steam until tender, set aside.
• 2 2 slice eggplant into 16 circles about 1/4 inch thick, saturate in skim milk, coat in seasoned flour and dip in egg covering both sides then fry in olive oil until browned on each side.
• 3 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 4 reheat eggplant and carrot slices until heated.
• 5 5 toast bread and butter sparingly with oriental black bean in garlic sauce. place lettuce or spinach leaves on bread.
• 6 6 layer heated items on top of the spinach or lettuce leaves then top with more leaves.
• 7 7 cut in half and serve while warm.
• 8 8 enjoy!