Portobello Stacks - cooking recipe

Ingredients

4 portobello mushrooms
1 large onion, sliced 1/4 inch thick
1/4 cup balsamic vinegar
1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced 1/2 inch thick
4 slices provolone cheese

Preparation

Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
Bake in preheated oven for 30 minutes, or until cheese is golden brown.