GRILLED PORTOBELLO MUSHROOM EGGPLANT PARMESAN ROUNDS RECIPE - (3.9/5)
Provided by irra
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Salt sliced eggplant and let rest in colander for about 20 minutes while oven is heating. Rinse and pat eggplant slices dry. Brush with 1 tablespoon olive oil and arrange on baking sheet. Roast for 15 minutes, flipping after 10 minutes. Meanwhile prepare mushroom caps. Wipe caps clean and 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 ½ minutes on each side on high heat with grill pan covered with a lid. Assemble rounds. Mix together the mozzarella and parmesan and divide mixture into two small bowls. Set aside. Spoon a tablespoon of sauce onto grill side of mushroom caps then layer eggplant and a pinch of cheese mixture from one of the bowls 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 from the second bowl. Broil in oven for about 4 to 5 minutes until cheese is bubbly.
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Azim KaFy
[email protected]I don't like eggplant.
Julia Muniz
[email protected]This recipe seems like it would be a lot of work.
abbas Ali F1s
[email protected]I'm not sure about this recipe. I've never cooked with eggplant before.
Azlaan Jougnoo
[email protected]This recipe looks delicious! I'm definitely going to give it a try.
MD Ayan Ven
[email protected]I can't wait to try this recipe!
M Zamen
[email protected]I love that this recipe uses simple, everyday ingredients.
Saeedkhan Khan
[email protected]These rounds are so easy to make, even a beginner cook can handle them.
Jada Lashay
[email protected]I'm always looking for new vegetarian recipes and these rounds are a great addition to my collection.
China_xoxo_
[email protected]These rounds are a great way to sneak some vegetables into your kids' diets. They'll love the cheesy flavor and the fun shape.
Saide Camilo Camilo
[email protected]I love the combination of flavors in these rounds. The portobello mushrooms and eggplant complement each other perfectly.
Shahjahan Arshad
[email protected]These rounds are so versatile! I've served them as an appetizer, a main course, and even as a side dish.
Wendel Jacobs
[email protected]I'm always looking for new ways to cook eggplant and these rounds are a great option! They're healthy and delicious.
Qutub Soomro
[email protected]I'm not a vegetarian, but I love these rounds. They're a great way to get my daily dose of vegetables.
MALIK G
[email protected]I made these rounds for a picnic and they were a big hit! They're easy to transport and they hold up well at room temperature.
Gabrielle Gutierrez
[email protected]These rounds are perfect for a light lunch or dinner. They're also great for parties or potlucks.
Sinkie Sinkie
[email protected]I love this recipe! It's a great way to use up leftover eggplant and portobello mushrooms.
James Moses
[email protected]These were so easy to make and they turned out so well! I'm definitely adding this recipe to my regular rotation.
Jakir Husena
[email protected]I'm not usually a fan of eggplant, but these rounds were delicious! The portobello mushrooms added a nice depth of flavor and the parmesan cheese was the perfect finishing touch.
Troy Hall
[email protected]I made these for my family last night and they loved them! The eggplant was perfectly cooked and the parmesan cheese was melted and gooey. I will definitely be making these again.
charles samwel
[email protected]These grilled portobello mushroom eggplant parmesan rounds were a hit at my last dinner party! The flavors were incredible and the presentation was beautiful. My guests raved about them.