4 4Large Portabella mushrooms caps, stem removed, brush to clean 1Large eggplant, sliced 1/4 inch rounds 0.75cGreek salad dressing, substitute iItalian 1Finely diced clove of garlic 0.25cOlive oil 1cSundried tomatoes, the kind in oil, diced 8Fresh basil leaves 1cGrated mozzarella 0.5ctGrated Asiago cheese, can substitute with provolone Mix olive oil and garlic, add pinch of salt, let sit 10 minutes. Place sliced eggplant in shallow baking dish, one layer. Drizzle with the Greek dressing, turn to coat both sides. Let sit 1/2 hour. Drizzle olive oil/garlic mixture over the web side of the portabella mushrooms. Heat grill on to medium. Grill mushrooms for about 10 minutes or until mushrooms look tender but not mushy. Grill eggplants both sides until tender and nice grill marks appear. Remove to assemble Napoleon. Distribute about 1 TBSP of the sun-dried tomatoes on each mushroom cap. Divide the Asiago cheese amongst the 4 mushroom caps. Layer on the grilled eggplants, 2 to 3 sliced to each mushroom. Top with mozzarella. Return to grill, heating until the cheeses melt.