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.
Course: Appetizers
Eggplant Parmesan Stack
Ingredients
- 3 slices Roasted Eggplant
- 2 oz. Marinara sauce, prepared (1/4 cup)
- 2 slices Grande Sliced Mozzarella
- 1⁄4 oz. Buttered breadcrumbs (1 tbsp.)
- 1⁄2 oz. Grande Parmesan Cheese, grated (1 tbsp.)
- 1 tbsp. Fresh basil, chiffonade
Directions
- 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.
- 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.
- 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.
- Garnish with 1 tbsp. each: grated Grande® Parmesan Cheese and basil chiffonade.
Roasted Eggplant
Ingredients
- 24 slices 24 Eggplant, small to medium-size, 1/2-inch slices
- 4 oz. Olive oil (1/2 cup)
- 1 tbsp. Italian seasoning, coarse ground
Directions
- Brush eggplant slices evenly with olive oil; season top sides with Italian seasoning blend.
- 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.
- Cover and chill to hold.
