Meatless Monday: Grilled Portobello + Italian Eggplant Cutlet Burger with Marinara Sauce
the fit foodie mama
the fit foodie mama
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 2 large portobello mushroom caps
  • 3-4 tablespoons basil-garlic olive oil
  • Sea salt and ground pepper, to taste
  • 1 Dominex Eggplant Cutlet, thawed
  • 1 leaf of Bibb Lettuce
  • 2-3 tablespoons marinara sauce, either store bought or homemade
  • Rinse mushrooms and remove stems.
  • Brush gill side of each cap generously with the basil-garlic olive oil. Let sit for approximately 20 minutes.
  • Heat grill and place eat cap gill side up and grill for about 10 minutes.
  • While mushroom caps are grilling, broil eggplant cutlets in oven or toaster oven for 10-12 minutes.
  • Remove mushrooms from grill, top one with lettuce, eggplant cutlet and marinara then place second one on top.
  • Serve and enjoy!



Log in or Register to write a comment.