Roasted Portobello and Eggplant Parmesan

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by Michael on April 13, 2013 · 0 comments

in Uncategorized

I was driving along from here to there and I decided that this is what I wanted for dinner. No real reason: sometimes visions just dance. So here we have roasted portobello and eggplant parmesan

Eggplant can be tough. It’s full of air and water. It’s a sponge. Both the air and water are traditionally taken out with salt before the eggplant is fried. My solution is to roast the slices with a small amount of oil and a sprinkle of salt. This breaks down the cells and releases both the water and air at the same time. The result is a satisfying eggplant dish that has little oil.

It’s not the standard red sauce restaurant fried fare, and that can be great, but this is different and better for you.


1 large eggplant – the more it is shaped like a 1 quart soda bottle the better
4 large Portobello mushroom caps
2 cups marinara (use your own or use my recipe here).
2 tablespoons chopped fresh oregano plus extra leaves for garnish (optional)
½ cup white wine
Olive oil
Salt and pepper
½ pound or more fresh mozzarella cheese


Heat the oven to 400 and put the mozzarella in the freezer.

Heat the sauce on medium and add the oregano and white wine.

Peel the eggplant.
Slice in ¼ inch disks. Remember to keep them the same thickness so that they cook at the same rate.
Lightly  skim a baking sheet with olive oil.
Place the eggplant on a baking sheet.
Lightly salt and pepper the eggplant.

Take the stem out of the mushroom cap, drizzle the inside with olive oil and sprinkle with salt and pepper.
Place the mushroom cap on the sheet (or another if needed).

Place the eggplant and mushrooms in the oven for about 20 minutes until they just start to brown.

Remove from oven. If any juices have pooled inside the mushroom caps, carefully add this to the sauce.

Remove the cheese from the freezer and slice into 1/8 inch slices.

Add a piece of cheese and a spoonful of sauce to each mushroom cap.
With a spatula, place an eggplant slice on top. Work from large to small.
Keep layering cheese, eggplant and sauce until you have used up the eggplant. Make sure to layer the top with cheese.

Drizzle the top with olive oil and place in the over for about 20 minutes.
When the top just starts to brown and remove from oven.

Place a few spoons of sauce on a plate and set the mushroom cap on top.
Add another spoon of sauce to the top and serve with crusty bread.

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