I ended up "marinating" the eggplant in the balsamic/oil mixture (I used 3 T. of each, along with salt, pepper and garlic salt) for about 30 minutes because I had to step away for a bit. I was worried the balsamic vinegar would overwhelm the eggplant, but it was awesome. Just the right flavor.
I made this on the stove and modified the recipe as follows:
1 medium eggplant, sliced 3/4"-1" thick;
3 T. balsamic vinegar;
3 T. olive oil;
generous dashes of salt, pepper and garlic salt;
1 c. mozzerella cheese;
1/4 small onion, diced;
1 c. medium cocktail shrimp, tails off, cut in half; and
dash of Italian seasoning.
Add eggplant, vinegar, oil, salt, pepper and garlic salt to gallon-sized plastic bag. Mix around and let sit for 30 minutes to marinate.
Heat large pan on medium-high heat. Spray with cooking spray and arrange all slices on pan. Cook approximately three minutes (until the balsamic carmelizes on the eggplant), then flip the eggplant and cook the other side for three more minutes.
Heat a separate, small skillet on medium heat. Spray with cooking spray and saute onions. When the onion is nearly done, add shrimp and cook until opaque. Add Italian seasoning.
Layer as follows on half of the eggplant slices (leaving the other half plain as those will be the top of the "sandwiches"): 2 T. mozzerella cheese, 2-3 T. shrimp mixture, and 2 T. mozzerella cheese. Put the plain eggplant slices on top to create 4-5 sandwiches. Continue cooking until cheese is melted.
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I ended up "marinating" the eggplant in the balsamic/oil mixture (I used 3 T. of each, along...