Vegetable Sandwich Stacks
Recipe from Prego Italian Sauce

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.


Vegetable Sandwich Stacks

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Servings: 6
Prep Time: 25 mins
Total Time: 40 mins
Related Categories: Lunch Sandwiches, Vegetarian, Vegetarian Sandwiches
 
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Ingredients
  • 1 
    medium eggplant, cut into 1/4-inch slices
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  • 1 
    large zucchini, cut into 1/4-inch diagonal slices
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  • 1/2  cup
    olive oil
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  • 1  lb.
    mozzarella cheese, cut into 24 thin slices
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  • 1/4  cup
    grated Parmesan cheese
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  • 3  cups
    Prego® Roasted Garlic and Herb Italian Sauce
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  • 6  slices
    Pepperidge Farm® Garlic Texas Toast
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Directions
1.
Heat the oven to 425 degrees F. Place the eggplant and zucchini slices onto 2 baking sheets. Brush the vegetables with the oil.
2.
Roast for 10 minutes or until the vegetables are tender.
3.
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.
4.
Bake the bread according to the package directions. Meanwhile, bake the vegetable stacks for 5 minutes or until the cheese is melted.
5.
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.

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