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Grilled Portabella, Eggplant and Goat Cheese Sandwich

Posted by Peggy on January 18, 2010

Grilled Portabella, Eggplant, and Goat Cheese Sandwich
Recipe: Grilled Portabella, Eggplant, and Goat Cheese Sandwich


  • 1 medium sized globe eggplant (3 1/2-inch width)*
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon minced garlic
  • 4 portabello mushrooms, woody stems removed and wiped clean
  • 4 ounces goat cheese, softened
  • 3 tablespoons fresh chopped basil
  • 8 slices whole grain artisan bread


  1. With a vegetable peeler, shave most of the skin from the eggplant. Cut into 1/2-inch slices. Place slices on paper towel or clean cloth and lightly sprinkle with kosher salt. Let sit 30-60 minutes .
  2. Preheat oven to 375˚.
  3. Make a vinaigrette by whisking balsamic vinegar into 4 tablespoons olive oil. Stir in garlic and brush vinaigrette over drained eggplant slices and portobella caps.
  4. On a foil-lined baking sheet, roast vegetables on middle rack of oven 10 minutes per side, or until just tender.
  5. Combine softened goat cheese and basil and spread over one side of each piece of bread. Wipe excess moisture from roasted portabellos, if necessary, and place 1 portobello on 4 slices; divide the remaining eggplant over remaining bread. Make 4 sandwiches by combining a portabella topped bread with an eggplant topped bread.
  6. Heat remaining tablespoon olive oil in a large non-stick pan, panini press or forman grill. Grill sandwiches on each side until crispy.

*Thin, tender and sweet Asian eggplants may be substituted though you will need more slices to fill the sandwich. You do not need to salt and peel these eggplant and they may take less time to roast.

Time: 35 minutes

Number of servings (yield): 4 sandwiches

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