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.

Ingredients
Eggplant Parmesan Stack

3 slices Roasted Eggplant (see recipe)

2 oz. (1/4 cup) Marinara sauce, prepared

2 slices Grande Sliced Mozzarella

1/4 oz. (1 tbsp.) Buttered breadcrumbs

1/2 oz. (1 tbsp.) Grande Parmesan Cheese, grated

1 tbsp. Fresh basil, chiffonade

Roasted Eggplant

24 slices Eggplant, small to medium-size, 1/2-inch slices

4 oz. (1/2 cup) Olive oil

1 tbsp. Italian seasoning, coarse ground

Directions

Eggplant Parmesan Stack
Yield: One Appetizer
  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. 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. 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. Garnish with 1 tbsp. each: grated Grande® Parmesan Cheese and basil chiffonade.
Roasted Eggplant
Yield: 24 slices (8 servings)
  1. Brush eggplant slices evenly with olive oil; season top sides with Italian seasoning blend.
  2. 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.
  3. Cover and chill to hold.

Share

Your Customers Will Also Love: