Having used up our animal protein for lunch, we had to come up with a meatless solution.
Here I created a combination of Bruschetta Eggplant and Stuffed Baby Bella mushroom caps.
- One Package of Medium sized Baby Bella Mushrooms
- One Small Eggplant
- 1/2 sweet onion diced
- 4-5 Kalamata Olives sliced
- 4 Fresh Roma Tomatoes, Diced
- Shredded Italian Cheese
- Waldan Farms Balsamic Vinaigrette
Preheat Oven to 350 degree F. Slice (1/3 inch) eggplant and wash and remove stems on Baby Bella Mushrooms. Put eggplant slices and Mushrooms in different quart sized ziplock bags with the Balsamic Vinaigrette to marinate while preparing Bruschetta mix.
Cook diced onion until nearly transparent, then add olives and Roma tomatoes and cook a bit more.
Add Brushetta seasoning of your choice. We used a blend we had found on sale, but Italian spices can work as well.
After about 20 minutes of marinating, lay slices down on shallow pan lined with EVOO sprayed aluminum foil.
Top each eggplant slice and fill all mushroom caps with the mix. Top lightly with shredded italian cheese of your choice. Bake in oven for 20 minutes.
All you Profile Planners remember to stick with just one or two eggplant slices depending on the size.