Portabello Cheeseburger & Grilled Eggplant

• 8 oz. (4 2-oz caps) fresh portobello mushroom, washed and patted dry
• 1 fresh eggplant, sliced, leaving peel on
• 1/2 cup KRAFT Lite House Italian Dressing
• 4 whole wheat sandwich rolls, split
• 1 medium tomato, cut into 8 slices
• 8 slices KRAFT 2% Milk Sharp Cheddar Singles Target 2 For $5.00 thru 02/06
• 1/2 medium red onion, cut into 4 slices
• 1/4 cup BULL'S-EYE Original Barbecue Sauce
• 4 romaine lettuce leaves
• 4 cups frozen unsweetened strawberries, thawed
• 1 cup fat-free sorbet or sherbet
• 32 fl oz (4 cups) fat-free milk

1. Place mushrooms 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 mushrooms and eggplant on grill or in broiler pan; cook about 4 min.
5. on each side, basting just before you turn.
6. Build burgers in this order: bottom half of bun, tomato slice, cheese slice, mushroom, cheese slice, onion slice, tomato slice, barbecue sauce, lettuce and top half of bun.
7. Serve each mile high burger with 1/4 of the grilled eggplant.
8. Complement meal with 1 cup strawberries topped with 1/4 cup sorbet per person for dessert.
9. Serve each person an 8 fl oz glass of milk with the meal.

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

Taken from www.kraftrecipes.com/recipes/portabello-cheeseburger-grilled-eggplant-59028.aspx (may not work)