BALSAMIC PORTOBELLO AND EGGPLANT STACKS

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BALSAMIC PORTOBELLO AND EGGPLANT STACKS image

Categories     Vegetable     Dinner

Number Of Ingredients 9

4 portobello mushrooms
1/4 cup balsamic vinegar
1 medium eggplant, sliced 1/3 inch thick
1/4 cup fresh basil leaves
1 tomato, sliced 1/3 inch thick
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 1/2 cups no-salt-added or low sodium pasta sauce
1/4 cup pine nuts, toasted and chopped

Steps:

  • Preheat oven to 350 degrees. Marinate mushrooms in balsamic vinegar for 10 minutes. Remove from marinade. On a non-stick baking pan, layer in 4 stacks: mushrooms, eggplant, basil leaves and tomato. Season with oregano and black pepper. Bake for 30 minutes or until mushrooms and eggplant are soft. In a small saucepan, heat pasta sauce. Serve stacks topped with sauce and chopped pine nuts.

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