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Roasted Eggplant Parmesan with Fresh Mozzarella

eggplant parmesan

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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
  • 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
    • Roasted Eggplant Slices
  • 32 oz. Eggplant, fresh, 1/2-inch thick (about 1 oz. each) (32 slices)
  • Olive Oil, as needed
    • Parmesan Breadcrumbs
  • 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
Instructions
    Roasted Eggplant Parmesan with Fresh Mozzarella
  1. 1
    Alternate 5 slices Grande Cepponelli Fresh Mozzarella and 4 Roasted Eggplant Slices in an individual-size baking dish.
  2. 2
    Spoon 4 oz. red sauce over the top and sides of eggplant; top with 1/2 oz. Parmesan Breadcrumbs.
  3. 3
    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.
  4. 4
    Garnish with 1 basil sprig.
    5. Roasted Eggplant Slices
  5. 5
    Brush eggplant slices lightly with olive oil on both sides; arrange on 2 half-size sheet pans.
  6. 6
    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.
    7. Parmesan Breadcrumbs
  7. 7
    Combine all ingredients in a small bowl and stir until evenly blended. Reserve.
Read it online: https://grandecheese.com/recipes/roasted-eggplant-parmesan-with-fresh-mozzarella/