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.
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.
Per Serving: 618 calories; protein 25.8g; carbohydrates 38.1g; fat 40.9g; cholesterol 51.4mg; sodium 1253.9mg.