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Eggplant Stacks

Healthycooking's picture
Ingredients
  Parsley 1 Tablespoon
  Sliced mushrooms 1⁄4 Pound
  Pepper 1⁄8 Teaspoon
  Eggplant 1 Pound
  Tomatoes 2 Medium
  Garlic powder 1 Teaspoon
  Dried oregano 1 Teaspoon
  Dried basil 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Shredded mozzarella cheese 1 1⁄2 Ounce
Directions

Coat a small skillet with cooking spray; place over medium heat until hot.
Add mushrooms, and saute until tender.
Sprinkle pepper over mushrooms.
Set aside.
Cut eggplant into 1/2-inch-thick slices.
Set 6 uniform slices aside.
Reserve remaining slices for other uses; sprinkle with a small amount of lemon to prevent darkening, if desired.
Cur tomatoes into 1/2-inch-thick slices.
Set 6 uniform slices aside.
Reserve remaining tomato slices for other uses.
Combine garlic powder, oregano, and basil; stir well, and set aside.
Coat rack of a broiler pan with cooking spray.
Brush 6 eggplant slices on each side with vegetable oil; place eggplant slices on rock broil 5 inches from heating element 2 minutes or until lightly browned; turn and sprinkle eggplant slices evenly with reserved herb mixture.
Broil an additional 2 minutes or until slices are lightly browned.
Top each eggplant slice with a tomato slice, 1 tablespoon sauteed mushrooms, and 1 tablespoon shredded mozzarella cheese.
Broil 5 inches from heating element 1 minute or until cheese melts.
Transfer to a serving platter, and garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
6

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