Portobello Eggplant Stacks

    (33)
    45 minutes

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


    30 people made this

    Ingredients
    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)

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (33)

    Reviews in English (27)

    by
    30

    A delicious and easy vegetarian meal, although I made a few changes. I felt the stacks needed a bit more flavor, so I added minced garlic to the marinade and then sprinkled grated romano cheese inbetween each layer. (Also be sure to season everything with salt and pepper.) I chopped the mushroom stems, leftover onion and eggplant and sauteed in olive oil with 4 cloves of minced garlic, then added a can of diced tomatoes to make a quick pasta sauce. It simmered while the stacks cooked in the oven. I served the stacks with pasta and sauce; the entire meal was satisfying and delicious. I feel that this dish needs slightly higher heat or a longer cooking time, especially if you cut your slices on the thicker side!  -  19 May 2006  (Review from Allrecipes USA and Canada)

    by
    10

    This was really tasty.. Earlier in the day I grilled the mushroom, onion, and eggplant to give it a nice smoky flavor. Then when we were ready for dinner, i just popped it in the oven. Next time, I think I'll try it with fresh mozzarella cheese. mmmmmmm...  -  05 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    7

    This was great! I will definately be making this again.  -  23 Jul 2002  (Review from Allrecipes USA and Canada)

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