CREAMY EGGPLANT & MUSHROOM MONTE CRISTO

Creamy Eggplant & Mushroom Monte Cristo image

As a child, I wouldn't eat veggies. As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. -Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

5 tablespoons olive oil, divided
6 slices eggplant (1/2 inch thick), halved
2-1/2 cups sliced fresh shiitake or baby portobello mushrooms (about 6 ounces)
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
2 tablespoons 2% milk
1/2 cup garlic-herb spreadable cheese (about 3 ounces)
8 slices wide-loaf white bread

Steps:

In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add eggplant; cook 2-3 minutes on each side or until tender and lightly browned. Remove from pan., In same pan, heat 2 tablespoons oil over medium heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from pan; wipe skillet clean., In a shallow bowl, whisk eggs and milk until blended. Spread 1 tablespoon herb cheese over each slice of bread. Layer 4 slices with eggplant and mushrooms; top with remaining bread., In same pan, heat 1 tablespoon oil over medium heat. Carefully dip both sides of sandwiches in egg mixture, allowing each side to soak 5 seconds. Place 2 sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches.

Nutrition Facts : Calories 573 calories, Fat 36g fat (13g saturated fat), Cholesterol 129mg cholesterol, Sodium 939mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.