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.
MIDDLE-EASTERN EGGPLANT ROUNDS
High in protein and fiber, hummus can be more than a dip in this guest-worthy dish. Antioxidant-rich eggplant is stacked with hummus and flavored with lemon and parsley for a fresh, low-calorie taste.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium-high heat and add the oil. Add the eggplant rounds and season with 1/4 teaspoon salt. Cover and cook until brown on the bottoms, about 4 minutes. Reduce the heat to medium-low and, working quickly, flip each eggplant round and top with a dollop of hummus and a cherry tomato quarter, rounded-side down. Cover and cook until heated through and the bottoms are golden brown, about 7 minutes.
- Transfer to a platter using a spatula. Sprinkle with the parsley and lemon zest and serve.
Nutrition Facts : Calories 106 calorie, Fat 7 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 284 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 2 grams, Sugar 4 grams
EGGPLANT PARMIGIANA ROUNDS
Categories Side Broil Fry Vegetarian Mozzarella Eggplant Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Have ready in 3 separate bowls flour, eggs, and bread crumbs. Dredge eggplant in flour and coat with egg, letting excess drip off. Dredge eggplant in bread crumbs.
- In a large heavy skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry eggplant rounds in batches 3 minutes on each side, transferring them with a slotted spoon to paper towels to drain.
- Preheat the broiler.
- Arrange rounds on a baking sheet and top with tomato sauce and mozzarella. Broil rounds about 2 inches from heat until cheese is melted, about 3 minutes.
EGGPLANT ROUNDS
Savory grilled eggplant or brinjal. If you're having a barbeque we recommend grilling these rounds rather than frying. They are delicious either fried or grilled!
Provided by BAWARCHI
Categories Side Dish Vegetables Eggplant
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.
- Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 14.5 g, Fat 15.1 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 5.6 mg, Sugar 3.2 g
GRILLED EGGPLANT ROUNDS WITH SWEET CHILE SAUCE
From the Grilling Maestros cookbook. This dish would be a great side dish to any grilled meat or vegetarian dinner.
Provided by DailyInspiration
Categories Low Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the sauce: In a medium saucepan, heat the sesame oil over medium heat until hot, but not smoking. Add the garlic and ginger and saute stirring occasionally for 3 minutes. Add the lime juice, ketchup, brown sugar, and chile peppers and bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring once in a while, for 20 minutes or until the sauce is thick enough to coat the back of a spoon. Remove from the heat and set aside.
- Put the eggplant rounds into a medium bowl along with the vegetable oil and salt and pepper to taste, and toss to coat. Cook the eggplant on the grill over medium-high heat and cook until browned and soft, about 4 minutes per side. To check for doneness: Cut into the eggplant and check to be sure the interior looks moist. Brush the eggplant on both sides with the chile sauce, leave it on the grill for about 10 seconds and then remove it from the grill. Sprinkle with the scallions, coriander and red pepper flakes. Serve warm.
Nutrition Facts : Calories 316, Fat 22, SaturatedFat 2.9, Sodium 98.5, Carbohydrate 32.6, Fiber 12.2, Sugar 16.2, Protein 4.3
GOLDEN EGGPLANT (AUBERGINE) ROUNDS
Make and share this Golden Eggplant (Aubergine) Rounds recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In shallow bowl, mix crumbs with parmesan cheese.
- Put dressing in another bowl.
- Dip eggplant slices in dressing, then into crumbs.
- Put in a single layer on sprayed baking sheet.
- Bake at 450* for 15 minutes, until golden brown.
- Turn rounds once while baking.
Nutrition Facts : Calories 278.1, Fat 18.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1135, Carbohydrate 23.7, Fiber 5.3, Sugar 8.8, Protein 5.8
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