Pepperidge Farm(R) Vegetable Sandwich Stacks |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Layers of roasted eggplant and zucchini, mozzarella and Parmesan cheeses and Prego® Roasted Garlic and Herb Italian Sauce are served on crisp Pepperidge Farm® Texas Toast to make scrumptious sandwich stacks. Ingredients:
1 medium eggplant, cut into 1/4-inch slices |
1 large zucchini, cut into 1/4-inch diagonal slices |
1/2 cup olive oil |
1 pound mozzarella cheese, thinly sliced |
1/4 cup grated parmesan cheese |
3 cups prego® roasted garlic & herb italian sauce |
6 slices pepperidge farm® texas toast garlic |
Directions:
1. Preheat the oven to 425 degrees F. Place the eggplant and zucchini slices onto 2 baking sheets. Brush the vegetables with the oil.
2. Roast for 10 minutes or until the vegetables are tender.
3. Assemble the vegetable stacks on a baking sheet. For each stack, layer 2 eggplant slices, 2 mozzarella cheese slices, 1 tablespoon Parmesan cheese, 1 tablespoon sauce, 2 zucchini slices, 2 mozzarella cheese slices, 1 teaspoon Parmesan cheese and 1 tablespoon sauce, making 6 stacks in all.
4. Bake the bread according to the package directions. Meanwhile, bake the vegetable stacks for 5 minutes or until the cheese is melted.
5. Spread each of 6 serving plates with 3 tablespoons sauce. Top each with 1 bread slice. Top the bread slices with the vegetable stacks. Pour the remaining sauce over the vegetable stacks.
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