Portabella Mushroom And Eggplant Sandwich Vegan Style - cooking recipe

Ingredients

1 large mushroom (portabella)
1 eggplant (small to medium)
8 tablespoons olive oil
8 slices bread (garlic Parmesan)
1 large carrot
1 cup spinach leaves
1/2 cup milk (skim)
1/2 cup flour
1/2 cup egg white
1/8 teaspoon salt (garlic pepper)
1/8 teaspoon cayenne pepper
2 teaspoons black beans (in garlic sauce Asian Style)

Preparation

1 Slice carrots into 8 pieces approximately 3 inches long by one inches wide, steam until tender, set aside.
2 Slice eggplant into 16 circles about 1/4 inch thick, saturate in skim milk, coat in seasoned flour and dip in egg white covering both sides then fry in olive oil until browned on each side.
3 Slice Mushroom into four large circles up to one half inch each. Coat both sides of each slice with olive oil and warm until heated through.
4 Reheat eggplant and carrot slices until heated.
5 Toast Bread and butter sparingly with Oriental Black Bean in Garlic Sauce. Place Lettuce or Spinach Leaves on Bread.
6 Layer Heated items on top of the Spinach or lettuce Leaves then Top with more leaves.
7 Cut in half and serve while warm.
8 Enjoy!