Eggplant? Wait... just give it a try!
4 hoagie buns, split in half lengthwise
1 medium eggplant, sliced in 1/4 inch slices, lengthwise
1 -2 green or red peppers, sliced in rings
1 large Portabello mushroom, sliced (or sliced button mushrooms)
(caramalized onions are also a great topping)
4 slices swiss cheese
Olive Oil
topping:
1/2 c. Mayonaise
1 tsp. Lime juice
1 Tbsp. season salt (I use greek seasoning or Lawreys)
2 Tbsp. Parmesan cheese (kraft kind is fine)
Sprinkle salt onto eggplant and let sit for a few minutes, then wipe off moisture that beads on top. Brush eggplant, green pepper, and portabello mushrooms with olive oil and place on grill. (if using button mushrooms, slice but do not grill.) Grill until eggplant begins to brown and is softer. Salt and pepper to taste. While veggies are grilling, brush buns with olive oil and place on grill to toast. Mix up the topping while waiting.
Stack the green peppers and mushrooms onto eggplant and cover with cheese, close lid of grill to let cheese melt. (remove buns when toasted!) Spread topping onto each bun lid and place veggie stacks onto the bun bottoms. Eat and enjoy!
*can substitute zucchini for the eggplant if you have lots of zucchini to get rid of. It tastes fantastic too!
1 comment:
Last time I had Eggplant we threw it away, but I have complete faith that if you say it is good, Erin, then it is good! What a genius idea to use up zucchini, too!
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