Eggplant and Portobello (Lasagnas) with Roasted Tomato Vinai
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Plum tomatoes; quartered |
| 1 1/2 | c | Coarsely chopped fennel bulb |
| 1 | tb | Olive oil |
| Nonstick vegetable oil spray | ||
| 4 | lg | Japanese eggplants; trimmed, each cut lengthwise into four |
| 1/3 | Inch-thick slices | |
| 3 | md | Portobello mushrooms; stems trimmed, caps sliced |
| 1 | tb | Rice vinegar |
| 3 | c | Spinach leaves; rinsed |
| 4 | Thin slices low-fat mozzarella cheese | |
| 2 | Roasted red bell peppers from jar; drained, cut into 1/2-inch-wide strips | |
| 8 | lg | Basil leaves |
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