Prep 45 mins
Cook 30 mins
We saw these in a deli in NC and copied them when we got home. They are so impressive and go with any type of meat. Too simple to make and so good to eat!
- 4 portabella mushrooms
- 4 slices onions
- 4 slices tomatoes
- 4 slices eggplants
- 4 tablespoons balsamic vinegar
- 4 slices provolone cheese
- Marinate onion and mushrooms in balsamic vinegar for 1/2 hour.
- Stack in order: eggplant, mushrooms, tomatoe, onion and provolone on top.
- Bake at 350 deg for 25 to 30 minutes or until cheese is golden on top.
This is a great meatless meal. We had it tonight and my husband and my oldest daughter liked it, though she normally wouldn't touch mushrooms or eggplants. The only thing I did differently, was to use a small can of tomatoes (w. ital. spices) with a little juice and I used Apple Cider Vinegar because I didn't have Balsamic. Next time I will add more onions and black olives, too (personal touch). I liked it very much and it is quick to assemble, what I like a lot,too.
I soaked the eggplant slices in milk during the day while at work for tenderness and to limit the bitterness of my late-season fruit. I covered the bottom of the pan with a thin layer of EVOO. I also salted this layer lightly with sea-salt. I covered the tomato layer with fresh basil leaves, stems removed -- I used 12 leaves total on my stacks. I sprinkled the onion layer with some oregano and freshly ground black pepper before covering them with the cheese. I drizzle more balsamic and EVOO on them before serving and garnish with a fresh basil sprig. These freeze really well. I make extra to freeze, removing the ones to be frozen twenty minutes into cooking. I let them cool before sealing them with my vacuum sealer. That way they don't overcook when reheating -- best in the oven but the microwave is great for a workday lunch. These also are really good served as room temperature leftovers drizzled with a half-teaspoon of balsamic vinegar and a couple of teaspoons of extra flavorful EVOO as an antipasto or salad course on a hot night or on a picnic.
We tried these last night and thought they were wonderful! So easy to make - a great way to get those veggies in - and delicious to eat! Thanks for the recipe!