Stacked Vegetable Salad

Description
Stacked Vegetable Salad from the Public Domain Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 1 medium-sized eggplant
 * 2 medium-sized portobello mushrooms (about 4-5" in diameter)
 * non-fat cooking spray
 * ½ cup arugula or mixed salad greens
 * 1 large tomato, sliced
 * ¼ cup goat cheese or cheese of your choice
 * 1 tablespoon olive oil
 * 1 tablespoon balsamic vinegar
 * fresh oregano (optional)

Directions

 * 1) Preheat broiler.
 * 2) Slice eggplant lengthwise, about ¼-inch thick then cut each slice crosswise in half.
 * 3) Remove stems from portobello mushrooms then wipe the smooth surface of the mushroom with a paper towel to remove any excess soil.
 * 4) Spray a cookie sheet with nonfat cooking spray.
 * 5) Place eggplant pieces and mushrooms (gill-side up) on the sheet then lightly spray vegetables with cooking spray.
 * 6) Broil about 5 inches or 2nd to the top shelf level of the oven from the broiler for about 7–10 minutes or until eggplant starts turning golden brown.
 * 7) Remove roasted vegetables from oven.
 * 8) Place the portobellos, gill-side up on salad plates.
 * 9) Add a layer of arugula or greens then a slice of tomato.
 * 10) Spread 1 tablespoon of the goat cheese on the tomato then add an eggplant slice.
 * 11) Repeat starting with the arugula or greens 3 more times.
 * 12) Drizzle each stack each with ½ tablespoon olive oil and ½ tablespoon balsamic vinegar then sprinkle with desired amount of fresh oregano.