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Eggplant Parmesan Stack

eggplant parmesan

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Ingredients
    Eggplant Parmesan Stack
  • 3 slices Roasted Eggplant (see recipe)
  • 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
    • Roasted Eggplant
  • 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
Instructions
    Eggplant Parmesan Stack
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Garnish with 1 tbsp. each: grated Grande® Parmesan Cheese and basil chiffonade.
    5. Roasted Eggplant
  5. 5
    Brush eggplant slices evenly with olive oil; season top sides with Italian seasoning blend.
  6. 6
    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.
  7. 7
    Cover and chill to hold.
Read it online: https://grandecheese.com/recipes/eggplant-parmesan-stack/