Grilled Eggplant & Portobello Sandwich
Prep time
Total time
A healthy Grilled Eggplant and Portobello Sandwich recipe, with garlic, arugula or spinach, and tomato...
Recipe type: Sandwich
Serves: 4
  • 1 medium eggplant (about 1 pound or 454g), sliced into ½-inch or 1.3cm rounds
  • 2 large Portobello mushroom caps, gills removed
  • 2 cups of arugula, or spinach, stemmed and chopped if large
  • 1 large tomato, sliced
  • 1 small garlic clove, chopped
  • ¼ cup of low-fat mayonnaise
  • 1 tsp of lemon juice
  • Canola or olive oil cooking spray
  • ½ tsp of salt
  • ½ tsp of freshly ground pepper
  • 8 slices of whole-wheat sandwich bread, lightly grilled or toasted
  1. Preheat the grill to medium-high.
  2. Mash the garlic into a paste on a cutting board with the back of a spoon. Then combine it with the mayonnaise and lemon juice in a small bowl, and set aside.
  3. Spray both sides of the eggplant rounds and mushroom caps with cooking spray and season with the salt and pepper.
  4. Grill the vegetables, turning once, until tender and browned on both sides.
  5. When cool enough to handle, slice the mushrooms.
  6. Spread 1½ 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.
Recipe by inMotion Life at