Grilled Eggplant and Shroom Napoleons with a Meat Marinara Sauce

12 05 2014

I played a little “Chopped” tonight based on a few ingredients I wanted to use up. Primarily, I wanted to turn leftover burgers into something better. So I pulled out an eggplant, portobello shrooms, cheese and crushed tomatoes…and napoleons quickly became my vehicle! If you were to join us for this dinner, you wouldn’t even know this sauce was made with leftover burgers, it’s that good! 🙂

Grilled Eggplant and Shroom Napoleons with a Meat Marinara Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 medium eggplant, sliced into 1-inch slices
  • 2 large portobello mushroom caps, stem removed
  • Extra-virgin olive oil
  • Fontinella cheese, sliced
  • 3/4 cup diced onion, either red or yellow will work
  • 2 large cloves garlic, minced
  • Pinch red pepper flakes
  • 2 leftover burgers, finely chopped
  • Half a large 28 oz can, or a 15 oz can of crushed tomatoes
  • 3 Tbsp reduced-fat, low-sodium beef broth
  • 3 leaves fresh basil
  • Kosher salt
  • Parmesan cheese, grated

Preheat grill to medium-high. Brush eggplant slices and mushroom caps with a little olive oil on both sides and season lightly with salt. Grill with the lid open, a few minutes on each side until nice grill marks show and the veggies soften. Remove eggplant and shrooms from the grill to a baking sheet, place sliced cheese on top, however much you like, and set aside. The cheese will begin to melt since the veggies are hot, but you’ll want to finish them off in the oven. Right before you place in the oven, sprinkle a little grated parmesan on top of the other cheese first.

Preheat oven to 400.

Meanwhile, add 1-2 Tbsp of olive oil to a medium skillet over medium-high heat. Add onion and saute until softened and just beginning to brown, 3-5 minutes. Add garlic and a pinch of red pepper flakes and cook until fragrant, another minute. Add minced leftover burgers and mix everything together. Next, add crushed tomatoes, mix well, and bring to a low boil. Add the beef broth and basil, reduce heat to low. Simmer sauce, stirring often, 10-15 minutes. Season with salt to taste.

I served this meal with a side of roasted broccoli. Cut a head of broccoli into florets and toss with a little olive oil, kosher salt and garlic powder to taste. Roast on a baking sheet at 400 degrees for 10-12 minutes or so, until softened and beginning to brown, but still bright green color. Be sure to toss half-way through.

During the last few minutes of the broccoli roasting, add the eggplant and shrooms to reheat. Roast just a few minutes until the cheese fully melts.

To serve, place a little of the sauce on your plates. Place a large piece of eggplant on top, and add a tad more sauce. Next add a portobello cap and a little more sauce. Top with another slice of eggplant and finish with a little more sauce, parmesan cheese and parsley as garnish. Serve along with roasted broccoli, or a salad.

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