Eggplant Parmesan Stacks

Name: Eggplant Parmesan Stacks
Total time: 65 min
Ingredients: 2 small eggplant (12 ounces); 2 teaspoons kosher salt; 3 cups coarse breadcrumbs from fresh artisanal bread*; 1 tablespoon chopped fresh marjoram or oregano; 1 tablespoon chopped fresh parsley; 2 eggs; 2 tablespoons water; 1/4 cup all-purpose flour; 1/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste; 1 jar (24 ounce) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce; 3/4 cup ricotta cheese; 12 ounces fresh mozzarella cheese sliced; 8 large basil leaves, thinly sliced

bertolli.com

Breaded eggplant, vine-ripened sauce, ricotta cheese and basil come together for a vegetarian dinner everyone will love.

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Ingredients

2 small eggplant (12 ounces)
2 teaspoons kosher salt
3 cups coarse breadcrumbs from fresh artisanal bread*
1 tablespoon chopped fresh marjoram or oregano
1 tablespoon chopped fresh parsley
2 eggs
2 tablespoons water
1/4 cup all-purpose flour
1/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste
1 jar (24 ounce) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce
3/4 cup ricotta cheese
12 ounces fresh mozzarella cheese sliced
8 large basil leaves, thinly sliced