PORTOBELLO WITH EGGPLANT AND ZUCCHINI

Steps:

• Preheat the oven to 450°F
• Clean the mushrooms.
• Lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
• Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
• Sprinkle with salt and pepper and reserve.
• Don't turn off the oven or clean the pan.
• Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
• Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
• Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
• Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
• Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
• Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
• Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
• Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
• Allow to rest for 5 minutes, before serving. Serves 3-4.
• That's it!