The Meatless Burger

Here’s a truly delicious vegetarian burger, with grilled eggplant slices standing in for the bun as well as the meat. A goat - cheese mixture is spread on the eggplant slices with grilled sliced onions, tomatoes and fresh basil.

--ABBY MANDEL

VEGETARIAN BURGER 12 (1/4-inch thick) slices from medium unpeeled eggplants 8 (1/4-inch thick) slices from medium red onion, or more to taste 24 (1/4-inch thick) slices plum tomatoes 2 tablespoons olive oil, warmed Salt Freshly ground pepper 6 ounces soft goat cheese 1 tablespoon chopped sun-dried tomatoes 3 tablespoons chopped fresh basil 3 tablespoons whipping cream 1/2 cup julienned fresh basil leaves 1 cup marinara sauce 1/2 cup grated Asiago cheese

Brush 1 side eggplant, red onion and tomato slices lightly with warm olive oil. Season well to taste with salt and pepper. Place slices, seasoned side down, over medium-hot grill. Carefully turn slices with tongs and brush olive oil on other side. Season to taste well with salt and pepper.

Grill without overcooking, about 2 minutes for tomatoes, 4 minutes for onions and about 8 to 10 minutes for eggplant. Transfer cooked vegetable slices in single layer on platter.

Combine goat cheese, sun-dried tomatoes, 3 tablespoons chopped basil and whipping cream in small bowl. Divide mixture between 8 eggplant slices. Spread evenly over each.

To serve, build each sandwich from bottom to top: eggplant with goat cheese, red onion slice, 3 overlapping tomato slices and some julienned basil leaves. Repeat layers and top each with plain eggplant slice.

Place each burger on piece of foil, if reheating on grill. Or place on baking dish, if reheating in oven. Pour 1/4 cup marinara sauce over each. Top each with 2 tablespoons Asiago cheese. Transfer to serving plate and garnish with remaining basil leaves. Serve immediately with knife and fork. Makes 4 burgers.