Eggplant & Mozzarella Stacks
- 1 eggplant (about 1-1/4 lbs.), sliced into 8 ½-inch thick slices
- 1 large egg, beaten
- 2⁄3 c. Italian seasoned whole wheat bread crumbs
- 1 jar Vodka Sauce
- 4 oz. fresh mozzarella cheese, cut into 8 slices
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.
Top each eggplant slice with 1 to 2
tablespoons of Victoria® Vodka Sauce, then mozzarella
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.