Total Time
1hr 15mins
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!

Ingredients Nutrition


  1. Marinate onion and mushrooms in balsamic vinegar for 1/2 hour.
  2. Stack in order: eggplant, mushrooms, tomatoe, onion and provolone on top.
  3. Bake at 350 deg for 25 to 30 minutes or until cheese is golden on top.


Most Helpful

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.

kleine_rosa_hexe September 09, 2009

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.

Marla Randolph Stevens June 15, 2006

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!

cookinchick May 25, 2006

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