Veggie Stuffed Eggplant Sandwiches

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Veggie Stuffed Eggplant Sandwiches

Ingredients


15 oz black beans, drain, rinse well
15 oz garbanzo beans, drain, rinse well
2 extra large avocados
2 chili red peppers, diced
1 large sweet onion, finely chopped
8 oz mushrooms, finely chopped
2 Tbsp garlic, chopped
2 Tbsp lemon juice
1 tsp pepper
1 tsp tumeric
2 Tbsp parsley
2 tsp basil
Low sodium pasta sauce, optional





Recipe Mix


Preheat your oven to 375* and olive oil spray a large baking pan, 15 x 9. Peel and slice your eggplants into 2" slices. Lay the slices on dish towels for an hour to allow any excess moisture to drain, flip, let other side drain for an hour. Gently press eggplant slices between dry dish towels before preparing your sandwiches. First, puree the beans and avocados, then place in a large bowl and add the remaining ingredients except pasta sauce. Mix the ingredients well, then take a half a cup of this mixture and top one slice of eggplant, then place a eggplant slice over the mixture to form a sandwich. Place sandwiches onto your olive oil sprayed baking sheet, Make as many sandwiches as you can, I usually get 8 sandwiches from 2 large eggplants. Once you have your sandwiches made and ready to bake, take the remaining mix, if any and place around sandwiches. Top each sandwich with pasta sauce and bake for 48 minutes. DELICIOUS!