Description
Vegetarian food never tasted so good! Piled high with eggplant, mushrooms, onion, and zucchini, then topped with mozzarella cheese, this Italian-style grinder is a meaty meatless meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 eggplants, peeled and sliced into rings
- 2 zucchini, peeled and sliced
- 1 cup sliced mushrooms
- salt
- 2 tablespoons Marsala wine
- 3 ciabatta sandwich rolls, sliced horizontally
- 1/4 cup garlic basil spread (see footnote for recipe link)
- 1/4 cup garlic roasted tomato spread (see footnote for recipe link)
- 1/4 cup artichoke aioli (see footnote for recipe link)
- 1 pound shredded mozzarella cheese
Instructions
- Preheat oven to 500 degrees F (260 degrees C).
- Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent
- about 5 minutes. Add eggplant and cook until they have absorbed some of the oil
- about 1 minute. Stir zucchini into eggplant mixture and cook until softened
- 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened
- 3 to 4 minutes.
- Pour Marsala wine into eggplant mixture and bring to a boil
- scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly
- 2 to 3 minutes.
- Spread each ciabatta roll with 1 tablespoon garlic basil spread
- 1 tablespoon garlic roasted tomato sauce
- and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.
- Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted
- 3 to 4 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8