Eggplant and Mozzarella Stacks

Recipe - Dearborn Market

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

Eggplant 1 ct, 1 pound

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$1.99 avg/ea$1.99/lb

1 large egg, beaten

Eggland's Best Large Eggs, 18 count

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$5.29$3.53 each

2/3 cup Italian seasoned whole wheat bread crumbs

Progresso Plain Bread Crumbs, 15 oz

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$2.99$0.20/oz

1 jar Victoria® Vodka Sauce

Victoria Vodka Sauce, 24 oz

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$7.79$0.32/oz

4 oz fresh mozzarella cheese, cut into 8 slices

Polly-O Whole Milk Mozzarella Cheese, 16 oz

On Sale!

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$5.49 was $6.99$0.34/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.