Portabello Cheeseburger & Grilled Eggplant

• 3 oz. fresh portobello mushroom, washed and patted dry
• 1/3 lb. fresh eggplant, sliced, leaving peel on
• 3 Tbsp. KRAFT Lite House Italian Dressing
• 1 whole wheat sandwich roll, split
• 1/4 medium tomato, cut into 2 thick slices
• 2 slices KRAFT 2% Milk Sharp Cheddar Singles
• 1/8 medium red onion (1 thick slice)
• 1 Tbsp. BULL'S-EYE or KRAFT Original Barbecue Sauce
• 1 romaine lettuce leaf
• 1 cup frozen unsweetened strawberries, thawed
• 3/4 cup fat-free sorbet or sherbet
• 8 fl oz (1 cup) drinking water

1. Place prepared mushroom and eggplant in a long, shallow container.
2. Coat with Italian dressing; cover and set aside.
3. Start grill or heat broiler.
4. When hot, place mushroom and eggplant on grill or in broiler pan; cook about 4 min.
5. on each side, basting just before you turn.
6. Build your burger in this order: bottom half of bun, tomato slice, cheese slice, grilled portabella, cheese slice, onion slice, tomato slice, barbecue sauce, lettuce and top half of bun.
7. Serve your mile high burger with grilled eggplant.
8. Enjoy a bowl of strawberries topped with fruit sorbet for dessert.
9. Serve meal with a glass of water.

fresh portobello mushroom, fresh eggplant, italian dressing, whole wheat sandwich roll, tomato, milk, red onion, barbecue sauce, sorbet, water

Taken from www.kraftrecipes.com/recipes/portabello-cheeseburger-grilled-eggplant-58765.aspx (may not work)