Portobello mushrooms and slices of onion are marinated in balsamic vinegar. A slice of eggplant is layered with the mushroom, onion, tomato and Provolone cheese, and then baked.
INGREDIENTS (for 4 servings):
- 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
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.