Ingredients
8
8 servings
- •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.
Nutritional Facts
Per 8 servings
- Calories: 672
- Carbohydrate: 98g
- Fat: 17g
- Fiber: 10g
- Protein: 31g
- Sugar: 7g
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