Eggplant Mushroom Tomato Stack


  • 1 Eggplant
  • Olive oil cooking spray
  • 8 flat Mushrooms, stalks trimmed
  • 2 large ripe Tomatoes, sliced
  • 8 Bocconcini cheeses, sliced
  • 1/3 cup small Basil leaves
  • 1 tbsp Extra-Virgin Olive Oil
  • 8 slices Crusty Bread


  1. Cut eggplant into slices. Spray eggplant and mushrooms with oil
  2. As with the first dish, preheat a barbeque plate (I used a griller) on full-power, then turn down to medium. Cook eggplant for 3 minutes per side and mushrooms for 2 minutes per side, or until both are tender and golden.
  3. Serve atop bread slices, stacked in the order of eggplant, mushroom, tomato, bocconcini. Drizzle a small amount of extra-virgin oil on top, and season with salt and pepper.

Enjoy. ;)