1/4” (1 cm) slice eggplant or portobello mushroom
1/4” (1 cm) slice red onion
1/4” (1 cm) slice bocconcini cheese
1/4” (1 cm) slice fresh tomato
grated Asiago cheese

Assemble stacks by layering one slice of eggplant, red onion, bocconcini and tomato. Sprinkle with grated Asiago. If you prefer, replace eggplant with a slice of portobello mushroom. Place stacks on cookie sheet and bake at 375°F (190°C) for about 20 minutes, until cheese melts and veggies soften.

Great with roast beef or steak.

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