Roasted Eggplant Parmesan with Fresh Mozzarella

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.

Roasted Eggplant Parmesan with Fresh Mozzarella

4 slices Roasted eggplant slices (see recipe)

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

1/2 oz. (1 tbsp.) Parmesan breadcrumbs (see recipe)

1 Basil sprig, fresh

Roasted Eggplant Slices

32 oz. (32 slices) Eggplant, fresh, 1/2-inch thick (about 1 oz. each)

Olive Oil, as needed

Parmesan Breadcrumbs

2 oz. (1/4 cup) Breadcrumbs

1 oz. (2 tbsp.) Butter, melted

1/4 tsp. Italian seasoning blend, dried

1 tbsp. Parsley, fresh, minced


Roasted Eggplant Parmesan with Fresh Mozzarella
Yield: One Serving
  1. Alternate 5 slices Grande Cepponelli Fresh Mozzarella and 4 Roasted Eggplant Slices in an individual-size baking dish.
  2. Spoon 4 oz. red sauce over the top and sides of eggplant; top with 1/2 oz. Parmesan Breadcrumbs.
  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. Garnish with 1 basil sprig.
Roasted Eggplant Slices
Yield: 32 Slices (8 entrees)
  1. Brush eggplant slices lightly with olive oil on both sides; arrange on 2 half-size sheet pans.
  2. 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
Yield: 4 oz. (8 entrees)
  1. Combine all ingredients in a small bowl and stir until evenly blended. Reserve.


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