The Center for Unhindered Living

Eggplant Hoagies

4 Whole Wheat Burger or Hoagies Rolls
1 medium Eggplant
1 dozen or so Mushrooms
1 red Bell Pepper
1/2 purple Onion
8 slices Cheddar or Provolone Cheese
4 tbsp Butter
4 tbsp Olive Oil
Garlic Powder, Basil, Salt and Pepper to taste

Try to use all organic ingredients, if possible

 

Butter the inside of each whole wheat roll.   Place each one face down on a hot skillet to brown slightly.

Slice mushrooms and bell pepper. Peel the eggplant and cut into long 1/2 inch thick slices. Slice purple onion.

Remove rolls from skillet, add 2 tbsp olive oil and sautee mushrooms and peppers for about 2 minutes. Sprinkle with salt and pepper.

Remove mushrooms and peppers from skillet, add the rest of the olive oil, add slices of eggplant and cook about one minute until tender.

Fold eggplant slices in half,  add one doubled slice of eggplant to bottom of whole wheat roll,  add powdered garlic and basil to taste, then one slice of cheese. Using spatula, put this half of roll back into pan. Add mushrooms, peppers and onions, then another slice of cheese. Top with other half of roll, flip whole sandwich over, then place a heavy cast iron skillet  or a brick wrapped in foil on top of sandwich to squash it . Press down slightly.  Leave it for 30 seconds to one minute.

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