Balsamic Eggplant (Aubergine) Stacks

• 1 large eggplant, thickly sliced
• 2 fresh tomatoes, thickly sliced
• 250 g provolone cheese, thickly sliced
• 14 cup fresh basil
• 14 cup fresh oregano
• 14 cup balsamic vinegar
• 1 tablespoon olive oil
• salt and pepper

1. Preheat oven to 200C (400F).
2. Brush eggplant slices with olive oil and place on a tray lined with baking paper.
3. Bake for 30 minutes, turning the slices over halfway through.
4. Remove eggplant from the oven, drizzle with balsamic and sprinkle with salt, pepper and oregano.
5. Top eggplant with tomato slices, drizzle with balsamic and sprinkle with salt pepper and basil.
6. Place cheese on top of tomato and return to the over for 5 minutes, or until cheese has melted.
7. Serve immediately.

eggplant, tomatoes, provolone cheese, fresh basil, fresh oregano, balsamic vinegar, olive oil, salt

Taken from www.food.com/recipe/balsamic-eggplant-aubergine-stacks-175047 (may not work)