Portobello Eggplant Stacks

Portobello Eggplant Stacks


30 people made this

These are a great use of vegetables that make a great vegetarian lunch or equally satisfying side dish for meat eaters.


Serves: 4 

  • 4 portobello mushrooms
  • 1 large onion, sliced 1/2 cm thick
  • 1/4 cup (60ml) balsamic vinegar
  • 1 eggplant, sliced into 1cm rounds
  • 1 tomato, sliced 1cm thick
  • 4 slices provolone cheese (or similar)

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
  2. Preheat oven to 180 degrees C.
  3. On a non-stick baking tray 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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