Ingredients

• 1 medium eggplant
• 1 large tomato, sliced
• 1 cup mushrooms, sliced
• Non-stick cooking spray
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 8 fresh basil leaves or 2 tsp dried basil
• 8 thin slices fresh, skim milk/low fat Mozzarella

Directions

Preheat oven to 425 degrees F. Slice the eggplant and tomatoes into ½-inch-thick slices. Place 8 eggplant slices in a single layer on a baking sheet coated with olive oil spray. Place 2-4 mushroom slices on 4 of the eggplant slices. In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Brush the mixture over the eggplant and mushroom slices. Set the remainder aside. Bake the eggplant slices for 10 minutes. Brush with more of the olive oil mixture, and bake for another 10 minutes. Remove to a plate. Form the eggplant caprese stacks: Place a slice of cooked eggplant on the baking sheet. Top with a tomato slice, a slice of mozzarella, a basil leaf, and finish with a second slice of eggplant. Repeat to make three more stacks. Return the stacks to the oven for 2 minutes, just until cheese is melted. Top each stack with a drizzle of the remaining olive oil mixture and a basil leaf. Serve immediately.