Pepperidge Farm® Vegetable Sandwich Stacks

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Prep: 25 min
Cook: 15 min
Ready In: 40 min

“Layers of roasted eggplant and zucchini, mozzarella and Parmesan cheeses and Prego® Roasted Garlic and Herb Italian Sauce are served on crisp Pepperidge Farm® Texas Toast to make scrumptious sandwich stacks.” - by Campbell's Kitchen

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 pound mozzarella cheese, thinly sliced
1/4 cup grated Parmesan cheese
3 cups Prego® Roasted Garlic & Herb Italian Sauce
6 slices Pepperidge Farm® Texas Toast Garlic

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Metric US

Original recipe yields 6 servings

Directions

Preheat 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.