This is a really yummy one you can serve as an appetizer, side or entree! Its super good!
Ingredients
- Fresh Spinach
- Large Portobello Mushrooms
- Eggplant- cubed
- Balsamic Vinegar
- Sliced Tomato
- Mozzarella
- Garlic Powder
- Italian Seasoning
Tear the stalks off the mushrooms and put them into a large ziploc bag with balsamic vinegar with garlic powder, set in the fridge for an hour. Preheat the over to 400. Saute eggplant in olive oil until it's soft then add spinach, season with Italian seasoning, s&p and garlic powder. Cover and cook until spinach is wilted. Take mushrooms out of the bags and place on a nonstick baking pan gills facing up. Spoon the eggplant, spinach mixture onto mushrooms. Top with mozzarella and a slice of tomato. Bake for 15 minutes.
