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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DELAQUZ TOURS
[email protected]This recipe was a bit bland for me. I think it could have used more seasoning. I also found the eggplant to be a bit tough.
ROMIN
[email protected]I followed the recipe exactly but my eggplant was still a bit raw. I think I needed to grill it for a few minutes longer.
Jenny Telfort
[email protected]I made this recipe for my family and they loved it! The kids especially loved the eggplant. I would definitely recommend this recipe to anyone looking for a delicious and healthy vegetarian dish.
Sheila Willoughby
[email protected]I'm not a vegetarian, but I love this recipe! The portobello mushrooms and eggplant are cooked to perfection and the Parmesan cheese adds a delicious touch. I usually serve it with a side of marinara sauce for dipping.
Mary Pamilerin
[email protected]This recipe was a bit too bland for me. I think it could have used more seasoning. I also found the eggplant to be a bit tough.
Dave Mabilo
[email protected]I made this recipe for my vegetarian friends and they loved it! The portobello mushrooms and eggplant were delicious and the Parmesan cheese added a nice touch. I would definitely recommend this recipe to anyone looking for a healthy and flavorful ve
Raju.a Aarumuham
[email protected]This recipe was a hit at my party! Everyone loved the unique flavor of the grilled portobello mushrooms and eggplant. I would definitely make this recipe again.
izi king
[email protected]I followed the recipe exactly but my eggplant was still a bit raw. I think I needed to grill it for a few minutes longer.
Kate Dawn
[email protected]This recipe is easy to follow and the results are amazing! The portobello mushrooms and eggplant are cooked to perfection. I would definitely recommend this recipe to anyone looking for a delicious and healthy meal.
Qandeel Tariq
[email protected]I've made this recipe a few times and it's always delicious! I love the combination of flavors and textures. I usually serve it with a side of roasted vegetables.
Md_Nur_ Uddin_Offical
[email protected]This recipe was a bit bland for me. I think it could have used more seasoning. I also found the eggplant to be a bit tough.
Rylee Darling
[email protected]I made this recipe for my family and they loved it! The kids especially loved the eggplant. I would definitely recommend this recipe to anyone looking for a delicious and healthy vegetarian dish.
Abram Houston
[email protected]This is a great recipe for a quick and easy weeknight meal. The ingredients are simple and easy to find, and the dish comes together in just a few minutes. I love the smoky flavor of the grilled mushrooms and eggplant.
Victor Omondi
[email protected]I've made this recipe several times and it's always a hit! The portobello mushrooms and eggplant are cooked to perfection and the Parmesan cheese adds a delicious touch. I usually serve it with a side of marinara sauce for dipping.