Recipe by JOHN KARST
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
onion, sliced 1/4 inch thick
eggplant, sliced into 1/2 inch rounds
tomato, sliced 1/2 inch thick
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!
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.
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...
This was great! I will definately be making this again.
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 74
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make the steak of veggie burgers!
Watch how to make delicious grilled portobello mushrooms with blue cheese.
Watch how to make grilled, marinated portobello mushrooms.