In this recipe the beef burger is replaced with an Eggplant Cutlet and the bun is replaced with a portobello mushroom for a lower carb and calorie version of the burger.
INGREDIENTS
1 Dominex® Eggplant Cutlet, thawed 2 large portobello mushroom caps
3-4 tablespoons basil-garlic olive oil
Sea salt and ground pepper, to taste
1 leaf of Bibb lettuce
2-3 tablespoons marinara sauce (jar or homemade)
DIRECTIONS
Heat olive oil in a medium saucepan over high heat. 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 mushroom cap gill-side up and grill for about 10 minutes. While mushroom caps are grilling, broil Dominex® Eggplant Cutlet in oven or toaster oven for 10-12 minutes. Remove mushrooms from grill, top one with lettuce, Dominex® Eggplant Cutlet, and marinara then place second one on top. Serve and enjoy!