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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken. Ingredients:
4 portobello mushrooms |
1 large onion, sliced 1/4 inch thick |
1/4 cup balsamic vinegar |
1 eggplant, sliced into 1/2 inch rounds |
1 tomato, sliced 1/2 inch thick |
4 slices provolone cheese |
Directions:
1. Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
4. Bake in preheated oven for 30 minutes, or until cheese is golden brown.
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