| Ingredients
for glaze: |  |
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2
medium-sized portobello mushrooms (about 4-5" in diameter) |
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1/2
cup arugula or mixed salad greens |
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1/4
cup goat cheese or cheese of your choice |
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1
tablespoon balsamic vinegar |
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Fresh
oregano (optional)
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| Directions: |
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| 1. | Preheat
broiler. |
| 2. |
Slice
eggplant lengthwise, about 1/4-inch thick then cut each slice crosswise in half. |
| 3. |
Remove
stems from portobello mushrooms then wipe the smooth surface of the mushroom with
a paper towel to remove any excess soil. |
| 4. |
Spray
a cookie sheet with nonfat cooking spray. Place eggplant pieces and mushrooms
(gill-side up) on the sheet then lightly spray vegetables with cooking spray.
Broil about 5 inches or 2nd to the top shelf level of the oven from the broiler
for about 7-10 minutes or until eggplant starts turning golden brown. |
| 5. |
Remove
roasted vegetables from oven. Place the portobellos, gill-side up on salad plates.
Add a layer of arugula or greens then a slice of tomato. Spread 1 tablespoon of
the goat cheese on the tomato then add an eggplant slice. Repeat starting with
the arugula or greens 3 more times. |
| 6. |
Drizzle
each stack each with 1/2 tablespoon olive oil and 1/2 tablespoon balsamic vinegar
then sprinkle with desired amount of fresh oregano. |
