Mediterranean Eggplant & Tomato Stack | Olivelle The Art of Flavor®

Ingredients

• ¼ cup Olive Tapenade Dried Herb Blend
• 1 tsp Dark Balsamic Vinegar of Modena
• 1 Tbsp Frantoia Italian Extra Virgin Olive Oil
• ¾ cup Panko Breadcrumbs
• 1 Tbsp Parmesan Asiago Dipper & Seasoning
• 1 Large Eggplant, sliced ¼” thick
• 2 Large Eggs, beaten
• 2-4 Tbsp Tuscan Herb Infused Olive Oil
• 2 Large Tomatoes, sliced ¼” thick
• 8 ounces Fresh Mozzarella Cheese
• ½ cup Grated Parmesan or Romano Cheese, divided
• 1 Tbsp Chopped Fresh Basil Leaves