Grilled Eggplant, Potato and Portobello Mushroom Tart

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Grilled Eggplant, Potato and Portobello Mushroom Tart

 

Cooking Spray

1 large eggplant, peeled and sliced in 1/2 " slices

6 large baking potatoes, peeled and sliced in 1/2 "

slices

6 large Portobello mushrooms, caps and stems,

separated, caps left whole, stems sliced

6 large beefsteak tomatoes, sliced in 1/2 " slices

olive oil for brushing, plus 3 tbsps. 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 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.

Spray a 9 " 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 tbsps. olive oil on

medium-high heat until hot. Add breadcrumbs and sauté

until golden brown. Top tart with breadcrumbs. Serve

immediately. Serves 6 to 8.

 

 

 

 

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