Prep:

• Remove stems from Mushrooms (slice stems for another use or discard) Using a small spoon scrape the black gills from the under side of the mushroom.
• Cut eggplant into 1/4 inch rounds.
• Marinate Mushrooms and Eggplant slices in Moondance Marinade for 30 minutes to 1 hour. Remove mushrooms and eggplant from marinate and season both sides with salt. Place on hot grill and cook for approximately 2 minutes per side.
• Yellow Pepper and Pasilla chili; Roast on grill or stove top burner until skin is charred on all sides, place in bowl and cover with plastic wrap and let rest 20 minutes. Remove charred pepper skin using a small knife or your hands. Lay Pepper and Chili on cutting board using a sharp knife cut through top of pepper and chili length wise, remove seeds and spread pepper and chili flat on cutting board. Cut into 2 inch wide strips.
• Soak ear of corn with husk still on in cold water for 1/2 hour. Place corn on grill and cook on all sides until husk is slightly charred turning corn as needed to avoid burning approximately 20-30 minutes. Let corn chill slightly, remove husk and using a sharp knife carefully remove kernels.
• Slice Mozzarella cheese into 1/4 inch rounds.
• Place fresh cilantro and olive oil in food processor and "pulse" until cilantro is chopped and well blended.
• Crumble Cojita Cheese into 1/2 inch pieces.

Assembly:

• Pre-heat oven to 350 degrees.
• Lay 2 mushrooms caps on cookie sheet pan; top each mushroom with a grilled eggplant slice, a two-inch slice of pasilla, a two-inch slice of yellow pepper and a tomato slice. Season tomato slice with salt, top with second mushroom cap, eggplant, passilla chili, yellow pepper and top with another tomato slice, season with salt. (This will create two layers).
• Place towers in oven and heat approximately 5 minutes or until mozzarella starts to melt.
• Place each tower on the center of you plate, sprinkle with grilled corn and crumble Cojita cheese around plate.
• Sprinkle cilantro on and around you're the dish and the entrée.