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4 servings
Ingredients:
4 portobello mushrooms1 large onion, sliced 1/4 inch thick1/4 cup balsamic vinegar1 eggplant, sliced into 1/2 inch rounds1 tomato, sliced 1/2 inch thick4 slices provolone cheese
Instructions:
Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.Preheat oven to 350 degrees F (175 degrees C).On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.Bake in preheated oven for 30 minutes, or until cheese is golden brown.
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