Last month I asked you all to help me out and vote for my recipe for Grilled Portobello Mushroom and Eggplant Parmesan Rounds in the Cooking Light Ultimate Reader Recipe Contest.
To all those who voted, I wish I could thank each and everyone of you personally. It is such an amazing thing to have the support of a group of people out there!
Cooking Light announced the winner of the contest yesterday on their website, and guess what:
I couldn’t have done it without you all. They told me that I won the online vote “by a landslide”, so that means you all. Thank you SO much. This is huge for me. I appreciate all your support and well wishes.
Look for this story in the December issue of Cooking Light.
Thanks again to everybody!
Grilled Portobello Mushroom Eggplant Parmesan Rounds
- 4 Portobello mushroom caps, stems removed
- 3 tablespoons virgin olive oil, divided
- Kosher salt and pepper to taste
- Small eggplant sliced thinly, about 2 cups
- ½ cup prepared marinara sauce
- 4 oz. Sargento® Shredded Reduced Sodium Mozzarella Cheese
- ½ oz. Sargento® Grated Parmesan & Romano Cheese
- 4 slices vine ripened tomato
- Basil leaves for garnish
- Servings: 4
- 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.