We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.

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  • 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.

Nutrition Facts

195 calories; protein 12.2g; carbohydrates 21.5g; fat 8.2g; cholesterol 19.6mg; sodium 267.4mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/22/2007
A delicious and easy vegetarian meal although I made a few changes. I felt the stacks needed a bit more flavor so I added minced garlic to the marinade and then sprinkled grated romano cheese inbetween each layer. (Also be sure to season everything with salt and pepper.) I chopped the mushroom stems leftover onion and eggplant and sauteed in olive oil with 4 cloves of minced garlic then added a can of diced tomatoes to make a quick pasta sauce. It simmered while the stacks cooked in the oven. I served the stacks with pasta and sauce; the entire meal was satisfying and delicious. I feel that this dish needs slightly higher heat or a longer cooking time especially if you cut your slices on the thicker side! Read More
(30)

Most helpful critical review

Rating: 3 stars
06/24/2004
This dish is unappetizing to look at. It tasts much better than it looks! I wouldn't serve it to company because of its appearance. Read More
(2)
34 Ratings
  • 5 star values: 14
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
04/21/2007
A delicious and easy vegetarian meal although I made a few changes. I felt the stacks needed a bit more flavor so I added minced garlic to the marinade and then sprinkled grated romano cheese inbetween each layer. (Also be sure to season everything with salt and pepper.) I chopped the mushroom stems leftover onion and eggplant and sauteed in olive oil with 4 cloves of minced garlic then added a can of diced tomatoes to make a quick pasta sauce. It simmered while the stacks cooked in the oven. I served the stacks with pasta and sauce; the entire meal was satisfying and delicious. I feel that this dish needs slightly higher heat or a longer cooking time especially if you cut your slices on the thicker side! Read More
(30)
Rating: 4 stars
11/01/2003
This was really tasty.. Earlier in the day I grilled the mushroom onion and eggplant to give it a nice smoky flavor. Then when we were ready for dinner i just popped it in the oven. Next time I think I'll try it with fresh mozzarella cheese. mmmmmmm... Read More
(10)
Rating: 5 stars
07/24/2003
This was great! I will definately be making this again. Read More
(7)
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Rating: 5 stars
07/24/2003
This recipe was incredible and so easy!! This is definitely an easy recipe I can make when my friends come for lunch. I will also make it for dinner when we entertain. It is an impressive looking dish. The tastes were just so good! Read More
(6)
Rating: 5 stars
02/09/2007
First I took the slices of eggplant and put them on a cookie sheet and sprinkled them with olive oil basil and garlic powder. Broiled them 5 minutes on each side. Then I threw the eggplant in a 9X13 pan and threw in the balsamic marinated mushrooms and onions. I dumped in a 28oz. can of diced tomatoes and and baked for 45 minutes to one hour at 350. Then topped with mozzerella and parmesian. It was incredibly yummy. Read More
(5)
Rating: 5 stars
10/08/2006
This was healthy and fantastic! The only this I did differntly was add some garlic salt and pepper between some of the layers. We'll be serving this at our next dinner party! Read More
(5)
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Rating: 5 stars
09/12/2006
I love this recipe and have made it for years. I take thin slices of chicken that I have cooked and set them on top of the mushroom. I am going to try the recipe next time with basil like others have suggested. Super yummy! Read More
(4)
Rating: 4 stars
08/05/2004
I really like this recipe. The only thing missing for my taste is some fresh herbs. A few whole basil leaves between the onion and tomato make a big difference. I have also tried this casserole style - I made a simple sauce with the tomatoes and onions with some garlic and lots of fresh herbs-oregano basil and rosemary. Omitted the balsamic vinegar and instead poured the sauce over the eggplant and mushroom and topped with the cheese. This made a delicious and healthy vegetarian main course. Thanks for sharing Deb! Read More
(4)
Rating: 5 stars
07/17/2006
This was great! My picky husband even liked it! I did add some fresh basil in between the mushroom and tomato which turned out well. I also added pepper garlic powder and some lemon pepper seasoning throughout the stack since others said that it was a little bland and it turned out great! Read More
(3)
Rating: 3 stars
06/24/2004
This dish is unappetizing to look at. It tasts much better than it looks! I wouldn't serve it to company because of its appearance. Read More
(2)