Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Focaccia | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 eggplant, sliced into strips
- 2 red bell peppers
- 2 tbsp olive oil, divided
- 2 portobello mushrooms, sliced
- 3 cloves garlic, crushed
- 4 tbsp mayonnaise (use low or no fat to reduce fat further)
- 1 loaf focaccia bread (1 lb)
Directions
Preheat oven to 400°F.
Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables.
Place on a baking sheet and roast in preheated oven.
Roast eggplant until tender, about 25 minutes; roast peppers until blackened.
Remove from oven and set aside to cool.
Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender.
Stir crushed garlic into mayonnaise.
Slice focaccia in half lengthwise.
Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice.
Arrange eggplant, peppers and mushrooms on focaccia.
Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods.
Allow sandwich to sit for 2 hours before slicing and serving.
Makes 6 servings.