Grilled Portobello Mushroom Eggplant Parmesan Rounds Recipe - (3.8/5)
Grilled Portobello Mushroom Eggplant Parmesan Rounds. Discover our recipe rated 3.8/5 by 20 members.
Ingredients
- 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
- 1/2 ½ cup prepared marinara sauce
- 4 oz. Sargento® Shredded Reduced Sodium Mozzarella Cheese
- 1/2 ½ oz. Sargento® Grated Parmesan & Romano Cheese
- 4 slices vine ripened tomato
- Basil leaves for garnish
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