Portobello Stacks

Ingredients

• 0.3 cup balsamic vinegar 
• 1  eggplant sliced into 1/2 inch rounds
• 1 large onion sliced
• 4  portabello mushrooms 
• 4 slices provolone cheese 
• 1  tomatoes sliced

Equipment

• oven
• baking pan

Directions

1. Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
4. Bake in preheated oven for 30 minutes, or until cheese is golden brown.