Eggplant, Mushroom and Tomato Stack

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Eggplant, Mushroom and Tomato Stack

 

 

1 eggplant

olive oil cooking spray

8 flat mushrooms, stalks trimmed flat

2 large ripe tomatoes, thickly sliced

4 slices vegan mozzarella cheese, sliced

1/3 cup small basil leaves

1 tablespoon extra-virgin olive oil

8 thin slices crusty bread, to serve

 

 

1. Cut eggplant into eight 1 cm (3/8 " ) thick slices. Spray both sides

eggplant and mushrooms with oil. Season with salt and pepper.

 

2. Preheat a barbecue plate on high heat. Reduce heat to medium-high.

Cook eggplant for 3 minutes each side and mushrooms for 2 minutes

each side or until both are tender and light golden.

 

3. Place 2 mushrooms on a plate. Top each mushroom with 1 slice

eggplant, 1 slice tomato and a slice of mozzarella. Sprinkle with

basil. Drizzle with oil. Season with salt and pepper. Repeat with

remaining mushrooms, eggplant, tomato, cheese, basil and oil. Serve

with GF bread.

 

 

Serves 4.

 

 

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Nutrition per serve: 1281kJ; 14.9g fat; 6g sat fat; 17.2g protein;

22.7g carbs; 6.2g fibre; 18mg cholesterol; 359mg sodium.

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