Eggplant and Mozzarella Stacks

Recipe - Gourmet Garage Corporate

Servings4

Cook Time35 Minutes

Ingredients

1 eggplant (about 1-1/4 lbs.), sliced into 8 ½-inch thick slices

1 large egg, beaten

2/3 cup Italian seasoned whole wheat bread crumbs

1 jar Victoria® Vodka Sauce

4 oz fresh mozzarella cheese, cut into 8 slices

Directions

1. Preheat oven to 425°F. Dip eggplant slices into egg then breadcrumbs. Arrange on baking sheet. Drizzle with olive oil if desired. Bake 12 minutes or until tender.

2. Top each eggplant slice with 1 to 2 tablespoons of Victoria® Vodka Sauce, then mozzarella slice.

3. Bake 5 minutes or until cheese is melted. To serve, spoon sauce onto each plate and top with 2 eggplant slices to create a stack. Garnish with fresh basil.

0 minutes

Prep Time

35 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 eggplant (about 1-1/4 lbs.), sliced into 8 ½-inch thick slices

JUST Egg, plant-based egg, 16oz

Add JUST Egg, plant-based egg, 16oz to Favorites.Add JUST Egg, plant-based egg, 16oz to Favorites.

$9.99$0.62/fl oz

1 large egg, beaten

Eggland's Best Eggs, Large, 12 count

Add Eggland's Best Eggs, Large, 12 count to Favorites.Add Eggland's Best Eggs, Large, 12 count to Favorites.

$7.99

2/3 cup Italian seasoned whole wheat bread crumbs

4C Seasoned Bread Crumbs , 15 oz

Add 4C Seasoned Bread Crumbs , 15 oz to Favorites.Add 4C Seasoned Bread Crumbs , 15 oz to Favorites.

$3.49$0.23/oz

1 jar Victoria® Vodka Sauce

Not Available

4 oz fresh mozzarella cheese, cut into 8 slices

Polly-O Whole Milk Mozzarella Cheese, 16 oz

Add Polly-O Whole Milk Mozzarella Cheese, 16 oz to Favorites.Add Polly-O Whole Milk Mozzarella Cheese, 16 oz to Favorites.

$9.99$0.62/oz

Directions

1. Preheat oven to 425°F. Dip eggplant slices into egg then breadcrumbs. Arrange on baking sheet. Drizzle with olive oil if desired. Bake 12 minutes or until tender.

2. Top each eggplant slice with 1 to 2 tablespoons of Victoria® Vodka Sauce, then mozzarella slice.

3. Bake 5 minutes or until cheese is melted. To serve, spoon sauce onto each plate and top with 2 eggplant slices to create a stack. Garnish with fresh basil.