Eggplant Parmesan Stack
A contemporary, non-meat appetizer that will stack up against any meat-based Italian dish! Veggie lovers will enjoy this Italian herb-roasted eggplant with layers of robust tomato sauce, fresh basil and slices of Grande® Mozzarella Cheese, topped with buttery-crisp breadcrumbs and Grande® Parmesan cheese.
Eggplant Parmesan Stack
Description
Ingredients
Eggplant Parmesan Stack
Roasted Eggplant
Instructions
Eggplant Parmesan Stack
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Arrange 1 roasted eggplant slice on an oiled sizzle plate or in an oiled baking dish. Top with 1 tbsp. marinara sauce and 1/2 slice Grande® Sliced Mozzarella.
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Continue stacking with 1 roasted eggplant slice, 1 tbsp. marinara sauce, 1 slice Grande® Sliced Mozzarella, 1 roasted eggplant slice, 1 tbsp. marinara sauce, remaining 1/2 slice Grande® Sliced Mozzarella, 1 tbsp. marinara sauce and 1 tbsp. buttered breadcrumbs.
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Bake at 400°F for 3 to 4 minutes in an impingement oven, at 450°F for 5 to 6 minutes in a deck oven or until cheese is melted and sauce is bubbly.
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Garnish with 1 tbsp. each: grated Grande® Parmesan Cheese and basil chiffonade.
Roasted Eggplant
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Brush eggplant slices evenly with olive oil; season top sides with Italian seasoning blend.
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Arrange in a single layer on two half-size sheet pans and bake each at 450°F for 5 to 6 minutes in an impingement oven.
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Cover and chill to hold.
