Roasted Eggplant Parmesan with Fresh Mozzarella
Description
Veggie entrees paired with Fresh Mozzarella have grown by 41% over the past four years according to Datassentials. This recipe roasts eggplant to create a healthy twist to a traditional favorite.
Ingredients
Roasted Eggplant Parmesan with Fresh Mozzarella
Roasted Eggplant Slices
Parmesan Breadcrumbs
Instructions
Roasted Eggplant Parmesan with Fresh Mozzarella
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Alternate 5 slices Grande Cepponelli Fresh Mozzarella and 4 Roasted Eggplant Slices in an individual-size baking dish.
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Spoon 4 oz. red sauce over the top and sides of eggplant; top with 1/2 oz. Parmesan Breadcrumbs.
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Bake in an impingement oven at 450°F for 5 to 6 minutes, at 450°F in a deck oven for 10 minutes, or until bubbly and cheese is melted.
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Garnish with 1 basil sprig.
Roasted Eggplant Slices
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Brush eggplant slices lightly with olive oil on both sides; arrange on 2 half-size sheet pans.
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Roast in an impingement oven at 450°F for 9 to 10 minutes, in a deck oven at 450°F for 15 to 18 minutes. Cover and chill to hold.
Parmesan Breadcrumbs
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Combine all ingredients in a small bowl and stir until evenly blended. Reserve.
