The sandwich does not lose its popularity due to the fact that you can endlessly experimenting with its filling. Very often in sandwich includes a layer of meat. However, if you prepare it based on mushrooms and eggplant, the result will not yield to meat options. An interesting nuance of the recipe is Portobello champignon. Portobello is a very large and fragrant mushroom, and although it is not the only way to cook it is believed that the most its taste is fully revealed when frying and baking on гриле. 
AT ремя: 40min Difficulty: easy Amount: 4 sandwiches in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 large eggs, beaten, at room temperature
- 2 tbsp. panko breadcrumbs
- 1/2 medium eggplant, cut into 4 slices of 1 cm.
- 4 portobello champignons (with a hat diameter of about 10 cm), peeled, the leg of the mushroom should be cut
- 2 tbsp. l olive oil, for spraying, optional
- 4 slices (1.5-2 cm thick) of rustic wheat bread, grilled or like toast
- 3/4 Art. tomato sauce with basil
- 200-250 gr. grated Gruyere cheese
- 2 tbsp. arugula leaves
Recipes with similar ingredients: white bread, eggplant, mushrooms portobello, breadcrumbs panko, tomato sauce, gruyere cheese, arugula
Recipe preparation:
- Place the grill in the oven at medium height. Heat up oven up to 230 ° C. Sprinkle two baking trays spray with vegetable oil or cover with silicone mats for baking.
- In a medium-sized bowl, combine flour, salt and pepper. Eggs lightly beaten, place in another medium-sized bowl. Вsprinkle a separate plate with panko breadcrumbs (approximately 1/3 bowls). Slices of eggplant and champignons in flour.
- In batches, dip the eggplant slices and mushrooms first in egg, then breaded in breadcrumbs. Lay them in one layer on prepared baking tray. Drizzle with olive oil (optional) and bake until golden brown and crispy crusts about 20 minutes.
- To lay sandwiches, spread each slice of bread 2 Art. l tomato sauce. Put champignons on the sauce. Sprinkle 1/4 Art. cheese and 1/2 tbsp. arugula for every sandwich. Cover with slices eggplant and grease again with tomato sauce (1 tbsp. per sandwich). Serve on the table.
