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As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. —Macey Allen, Green Forest, Arkansas ","recipeIngredient":["5 tablespoons olive oil, divided","6 slices eggplant (1\/2 inch thick), halved","2-1\/2 cups sliced fresh shiitake or baby portobello mushrooms (about 6 ounces)","1 large garlic clove, minced","1\/2 teaspoon salt","1\/4 teaspoon pepper","2 large eggs","2 tablespoons 2% milk","1\/2 cup garlic-herb spreadable cheese (about 3 ounces)","8 slices wide-loaf white bread"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add eggplant; cook 2-3 minutes on each side or until tender and lightly browned. Remove from pan."},{"@type":"HowToStep","text":"In same pan, heat 2 tablespoons oil over medium heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from pan; wipe skillet clean."},{"@type":"HowToStep","text":"In a shallow bowl, whisk eggs and milk until blended. Spread 1 tablespoon herb cheese over each slice of bread. Layer 4 slices with eggplant and mushrooms; top with remaining bread."},{"@type":"HowToStep","text":"In same pan, heat 1 tablespoon oil over medium heat. Carefully dip both sides of sandwiches in egg mixture, allowing each side to soak 5 seconds. Place 2 sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 573 calories","fatContent":"36g fat (13g saturated fat)","cholesterolContent":"129mg cholesterol","sodiumContent":"939mg sodium","carbohydrateContent":"52g carbohydrate (9g sugars","fiberContent":"6g fiber)","proteinContent":"15g protein. 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We loved this sandwich! I used two types of mushrooms - shitake and baby Bellas. The umami flavor combined with the garlic-flavored cream cheese was delicious. I cooked the vegetables together at the same time to make it quick and easy. I added mozzarella cheese as well to get a grilled cheese consistency. We ate it with Tomato soup and enjoyed dipping the sandwich in the soup. I'll definitely make this again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"crumej"},"reviewBody":"Great recipe.....especially for those who love veggie sandwiches! Marinara sauce works well as a dip.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cmorgando"},"reviewBody":"Really tasty as is and easy to make, but it does take a few steps. Slicing the eggplant thinly will help it cook quickly and avoids the rubbery texture that happens when eggplant is undercooked. Ultimately, you'll have a sandwich that is easier to bite. I used shiitake mushrooms.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"137904","romance_copy_dek":"As a child, I wouldn\u2019t eat veggies. As a parent, I try to include them in creative ways. 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