Portabella Stacks

March 30, 2014

A healthy delightful dish

milk
salt
4 eggplant slices
4 portabella mushrooms (sliced optional)
4 slices of onion
4 tablespoons of balsamic or red wine vinegar
4 slices of tomato
basil (fresh leaves preferred, but dried is good as well)
oregano
fresh ground pepper
4 slices of provolone cheese
olive oil

Soak the eggplant in milk with a little bit of salt. This helps tenderize the eggplant, but also helps take out the bitterness of it. Also in another bowl, soak the portabellas and onions in the vinegar....
See the full directions on my site

Nutritions

Calories
225

Sodium
267mg
11% DV

Fat
8g
12% DV

Protein
11g
22% DV

Carbs
28g
9% DV

Fiber
7g
30% DV