Eggplant Stacks with Tomato and Mozzarella
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15Prep Time Minutes
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30Total Time Minutes
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7Number of Ingredients
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4Servings
Preheat oven to 400°F (200°C). In large skillet, heat 2 tbsp. (30 mL) of oil over medium-high heat. Add a layer of eggplant; fry until lightly golden on both sides, adding more oil as needed, about 2 minutes per side. Remove eggplant to plate. Repeat process until all eggplant is golden. Place eggplant in single layer on foil lined baking sheet sprayed with PAM® Orignal Spray.
Sprinkle bread crumbs equally over eggplant. Sprinkle cheese over bread crumbs. Place in preheated oven; bake for 15 minutes or until cheese is golden.
Meanwhile, in small saucepan, combine Aylmer® Accents Petite Cut Tomatoes with Garlic and Olive Oil and VH® Medium Garlic Rib Sauce. Simmer for 5 minutes. Remove eggplant from oven; assemble stacks, starting with a piece of eggplant, then a dollop of tomato sauce. Repeat process and top with the third eggplant slice. Place any remaining tomatoes on plate. Serve warm.
This dish is great as a substantial appetizer or as a meal served with a crispy green salad and crusty bread.
Eggplant Stacks with Tomato and Mozzarella