Roasted Eggplant Parmesan with Fresh Mozzarella
Course: Entrées
Roasted Eggplant Parmesan with Fresh Mozzarella
Ingredients
- 5 oz. Grande Cepponelli Fresh Mozzarella, drained, 1/2-inch thick slices (about 1 oz. each) (5 slices)
- 4 slices Roasted eggplant slices (see recipe)
- 4 oz. Red sauce, prepared (1/2 cup)
- 1⁄2 oz. Parmesan breadcrumbs (see recipe) (1 tbsp.)
- 1 Basil sprig, fresh
Directions
- Alternate 5 slices Grande Cepponelli Fresh Mozzarella and 4 Roasted Eggplant Slices in an individual-size baking dish.
- Spoon 4 oz. red sauce over the top and sides of eggplant; top with 1/2 oz. Parmesan Breadcrumbs.
- 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.
- Garnish with 1 basil sprig.
Roasted Eggplant Slices
Ingredients
- 32 oz. Eggplant, fresh, 1/2-inch thick (about 1 oz. each) (32 slices)
- Olive Oil, as needed
Directions
- Brush eggplant slices lightly with olive oil on both sides; arrange on 2 half-size sheet pans.
- 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
Ingredients
- 2 oz. Breadcrumbs (1/4 cup)
- 1 oz. Butter, melted (2 tbsp.)
- 1 oz. Grande Grated Parmesan (2 tbsp.)
- 1⁄4 tsp. Italian seasoning blend, dried
- 1 tbsp. Parsley, fresh, minced
Directions
- Combine all ingredients in a small bowl and stir until evenly blended. Reserve.
