Crispy panko crusted eggplant stuffed in Portobello mushrooms with mozzarella cooked in a creamy garlic tomato sauce topped with fresh basil makes for a great veggie dish packed with flavour!
A healthy twist on a tomato basil inspired dish with stuffed Portobello mushrooms tasty enough to stand on their own but of course we have to kick things up and simmer them in a garlic tomato and cream bath loaded with kale, eggplants, pepper and parmesan.
This meal is a fantastic meatless vegetarian option and perfect for when you’re craving pasta. It has all the bases of a great pasta dish with creamy tomato basil and parmesan sauce without all the carbs.
First you’ll want to remove the stems of the Portobello mushrooms and roast them in the oven which gives them that delicious caramelization you want as your base for the stuffed eggplant and mozzarella. Before stuffing the mushrooms we dipped our eggplant slices in egg wash and Italian panko breadcrumbs and fried them on both sides for a nice golden brown crust. Next we stuffed our Portobello mushrooms with fresh mozzarella slices and crispy panko crusted eggplant slices and set them aside while the sauce simmers.
The base of the tomato sauce consists of garlic, tomato paste, fennel seed, red pepper flakes and oregano cooked until fragrant. We simmered crushed tomatoes with heavy cream, parmesan cheese and pepper until the sauce thickens. Once the flavours have built and your sauce has come together add the kale and roasted eggplant cubes and cook for about 3 minutes until the kale has wilted. Finally add your stuffed mushrooms to the sauce and broil in the oven until the cheese starts to melt and the eggplants crisp up.
To finish the dish garnish with fresh chopped basil, pepper and parmesan cheese.
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