Grilled Portobello Mushroom Eggplant Parmesan Rounds was what's for dinner last night. It was so delicious my husband and one year old daughter ate it right up. I got the recipe out of a magazine and have it in my personal favorite recipe book. Here is the recipe:
Small eggplant, sliced thinly about 2 cups
3 TB olive oil
4 portobello mushroom caps, stems removed
4 ounces mozzarella cheese
1/2 ounce grated Parmesan & Romano cheese
1/2 cup marinara sauce (I used homemade sauce I had in the freezer, but a jar would be fine too)
4 slices tomato
salt and pepper to taste
Garnish: basil leaves
1. Preheat oven to 425. Salt sliced eggplant and let rest while oven is heating. Rinse and pat eggplant slices dry. Brush with 1TB olive oil and arrange on baking sheet. Roast for 15 minutes, flipping once.
2. Prepare mushroom caps. Wipe clean, then brush both sides with remaining olive oil. Sprinkle each side with salt and pepper and place on grill pan, gill side down. Grill caps for about 2-3 minutes on each side on high heat.
3. To assemble rounds, mix together the mozzarella and Parmesan in a bowl. Set aside. Flip the mushroom caps over and spoon a tablespoon of marinara sauce onto gill side of each cap, then layer eggplant and a pinch of cheese mixture on top of sauce. Repeat, alternating sauce, eggplant and cheese on all caps, ending with sauce. then one slice of tomato if desired. Top each round with the remaining cheese. Broil in oven for about five minutes. Serves 4
deliziosa!
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