Grilled Eggplant, Potato and Portobello Mushroom Tart
Spray grill rack well with cooking spray. Preheat grill to medium - high heat. Brush eggplant, potatoes, mushrooms and tomatoes well with olive oil and season on both sides with salt and pepper.
1 large eggplant, peeled and sliced in 1/2 inch slices
6 large baking potatoes, peeled and sliced in 1/2-inch slices
6 large portobello mushrooms, caps and stems separated, caps left whole, stems sliced
6 large beefsteak tomatoes, sliced in 1/2 inch slices
olive oil for brushing, plus 3 tablespoons for breadcrumbs
salt and pepper
1/4 cup parsley, chopped
1/4 cup basil, julienne
3/4 cup grated pecorino romano cheese (or parmesan)
1 cup breadcrumbs
Spray a 9-inch cake pan or tart pan well with cooking spray. Heat pan either in the oven or on top of your grill, if large enough. Keep hot.
Grill all vegetables on both sides until well browned and softened. Slice mushroom caps into thin slices.
Make layers in the pie or tart pan - eggplant, potato, mushroom, tomato, sprinkling some of the parsley, basil and grated cheese in between each vegetable layer. Keep hot.
In a small skillet, heat the 3 tablespoons olive oil on medium-high heat until hot. Add breadcrumbs and sauté until golden brown. Top tart with breadcrumbs. Serve immediately.
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