Portobello Eggplant Burger
Portobello Eggplant Burger
Directions
- Season mushroom with oil, balsamic, s&p and grill until tender
-
Bake shredded parmesan Frico (parmesan crisps). Deep fry eggplant fries until crisp. Heat marinara. Grill potato bun
-
Toss arugula with diced tomato, lemon dressing, and s&p
-
Top eggplant fries with marinara, parm, and shredded mozzarella, melt under salamander
-
Place grilled portobello on bottom bun. Add eggplant parmesan on top. Top with arugula salad. Add top bun
Ingredients
- 1 oz arugula, baby
- 1/2 tsp Piancone® Vinegar, Balsamic
- 2 oz Casa Di Bertacchi Eggplant fries
- 1 tsp Marzetti Simply lemon dressing
- 2 oz Piancone® Marinara Sauce
- 1 oz Bacio® Cheese, Mozzarella, shredded
- 1 tsp Roma® Oil, Olive
- 1 oz Raffinato® Cheese Shredded, Parmesan
- 1 each Peak Fresh Produce® Mushroom(s), Portobello, 4.5in
- 1 each Heritage Ovens potato bun
- salt and pepper, to taste