Grilled Aubergine And Mushroom Stack Recipes

PORTOBELLO STACKS

Steps:

• Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
• Bake in preheated oven for 30 minutes, or until cheese is golden brown.

PORTABELLA STACKS

Steps:

• Scrape out the dark gills on the underside of each mushroom.
• Rinse lightly under water and wipe with paper towel.
• Thinly slice the eggplant and sprinkle with garlic salt.
• Put the mushrooms in an oiled baking dish.
• Drizzle with a few sprinkles of olive oil and balsamic vinegar.
• Top with a couple eggplant slices.
• Add a basil leaf.
• Add mozzarella slice.
• Add a slice of red onion.
• Add a basil leaf.
• Add a slice of tomato.
• Add a basil leaf.
• Repeat layers and top with Asiago cheese.
• At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
• Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
• Bake in 400° for 20 minutes.

CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
• In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
• To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

GRILLED AUBERGINE AND MUSHROOM STACK

Steps:

• Preheat the oven to 200C.
• Arrange the vegetables on a large baking sheet and glaze the aubergine, fennel slices and onion with olive oil using a partry brush.
• Scatter the garlic over the vegetables.
• Bake for 8 - 10 minutes or until lightly coloured (make sure the aubergine is soft and cooked).
• Arrange the aubergine on 4 warm serving plates, top with the fennel, then the onion and finally the whole mushroom.
• Serve immediately with a green salad.