Directions:

Spinach Pesto

Add the first 6 ingredients to a food processor and pulse while drizzling in the olive oil. Season with pepper, add the Parmesan cheese and pulse 2 to 3 times to incorporate. Add a pinch of salt if needed. ​

Sautéed Portobello's

Wipe off the tops of mushrooms using a clean, damp sponge. Slice off the outer edge of mushrooms and scrape out gills using a spoon. Snap or cut off the stem and slice into about 1/4 inch strips. 

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Heat the olive oil in a skillet, over medium temperature. Once hot, add the Portobello strips and season with a few pinches of salt. Cook, stirring often until the mushrooms have released their juices and mushrooms start to brown. Season with black pepper, place on a plate and set aside. 

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Pan Fried Eggplant

Note: If using a larger sized eggplant, peel before using. More mature eggplant skins tend to be tougher in texture. 

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Whisk the Panko and paprika together in a wide bowl. Slice the eggplant into about 1/4 inch rounds. Dredge the sliced eggplant into the flour, then the eggs and then the Panko crumbs. Place on the wired rack until ready to pan fry. 

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Preheat oven to 375F (or air fryer).

Add about 1/8 inch of olive oil to a frying pan over medium-high heat. Once hot, add the eggplant slices. Don't overcrowd the pan and cook in batches if needed. Brown the bottoms and then flip over and brown the other side. Place back onto the wired rack, season both sides with salt & pepper

and finish baking in the oven, until a fork goes easily through the flesh. Remove from oven and start assembling sandwiches. 

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Assembly

Toast your rolls if desired. Slice a roll in half lengthwise and spread a layer of Mascarpone cheese on the bottom half. Spoon some of the pesto on top of the Mascarpone and then top with a few of the fried eggplant slices. Top the eggplant with some Arugula and then some of the Portobello slices. Serve with the Calabrian chili peppers and balsamic vinegar as finishing touches. 

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