Vegetable Sandwich Stacks

By pattie_d

Looking for a different sandwich idea? Try these scrumptious sandwich stacks featuring layers of eggplant, zucchini, cheeses and Italian sauce served on crisp garlic toast.

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 lb. mozzarella cheese, cut into 24 thin slices
• 1/4 cup grated Parmesan cheese
• 3 cups Prego® Roasted Garlic and Herb Italian Sauce
• 6 slices Pepperidge Farm® Garlic Texas Toast

Details

Servings 4
Preparation time 25mins
Cooking time 40mins
Adapted from recipe.com

Preparation

Step 1

Heat the oven to 425 degrees F. Place the eggplant and zucchini slices onto 2 baking sheets. Brush the vegetables with the oil.

Roast for 10 minutes or until the vegetables are tender.

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.

Bake the bread according to the package directions. Meanwhile, bake the vegetable stacks for 5 minutes or until the cheese is melted.

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.