Pasta Risotto & You

By Nancy Caivano


Grilled Eggplant, Potato
and Portobello Mushroom Tart

Serves 6—8


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 tbsp 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 tbsp olive oil on medium-high heat until hot. Add breadcrumbs and sauté until golden brown. Top tart with breadcrumbs. Serve immediately.


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This page created June 1999