Ingredients
4
4 servings
- •4 portobello mushrooms
- •1 large onion, sliced 1/4 inch thick
- •0.25 cup balsamic vinegar
- •1 eggplant, sliced into 1/2 inch rounds
- •1 tomato, sliced 1/2 inch thick
- •4 slices provolone cheese
Instructions
- Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
- Bake in preheated oven for 30 minutes, or until cheese is golden brown.
Nutritional Facts
Per 4 servings
- Calories: 195
- Carbohydrate: 22g
- Fat: 8g
- Fiber: 6g
- Protein: 12g
- Sugar: 12g
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