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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