Creamy Eggplant and Mushroom Monte Cristo Sandwich
5 tbsp olive oil, divided
6 slices eggplant (1/2 in. thick) halved
2 ½ c sliced fresh baby Portobello mushrooms (about 6 oz)
1 large garlic clove, minced
½ tsp salt
¼ tsp pepper
2 tbsp. 2% milk
½ c garlic-herb spreadable cheese (about 3 oz)
8 slices wide loaf white bread
In a large nonstick pan, heat 1 tbsp 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 tbsp oil over medium heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic, salt and pepper; cook for 1 minute longer. Remove from pan; wipe clean.
In a shallow bowl, whisk eggs and milk. Spread 1 tbsp herb cheese over each clice of bread. Layer four slices with eggplant and mushrooms; top with remaining bread.
In same pan, heat 1 tbsp oil over medium heat. Carefully dip both sides of sandwiches in egg mixture, allowing each side to soak 5 seconds. Place two sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches.
This sandwich was absolutely delicious comfort food! I did switch a few things up in the recipe. I did not use the cream cheese. Instead I used regular cheese slices. I also did not do the milk and egg mixture. I instead buttered the outsides of the bread to toast it in the pan like a grilled cheese.