This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Pepperidge Farm® Vegetable Sandwich Stacks

Sponsor

Rate this recipe!

"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." — Campbell's Kitchen

Ingredients Edit and Save

Watch video tips and tricks

Chicken Stock

Campbell's Kitchen French Onion Burgers

Hearty Chicken Tortilla Soup

Chicken and Broccoli Alfredo

Moist and Savory Stuffing

Campbell's Original Green Bean Casserole

Roasted Turkey

Praline Pumpkin Mousse Cornucopias

Prosciutto Asparagus

Types of Cooking Oil

Garlic: Fresh Vs. Powdered

Original recipe makes 6 servings Change Servings

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

Check All Add to Shopping List

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.

Kitchen-Friendly View

PREP 25 mins
COOK 15 mins
READY IN 40 mins

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pepperidge Farm(R) Sloppy Giuseppe's

Fresco's Best Italian Cheese Sandwich

Campbell's Kitchen Vegetable Lasagna

Layered Vegetable Enchilada Casserole

Crowd Pleasing Vegetable Casserole

Vegetable Stuffing Bake

Campbell's(R) Fish and Vegetable Skillet

Chicken Pasta and Vegetable Casserole

Tomato Soup and Grilled Cheese Sandwich

Campbell's(R) Swiss Vegetable Casserole

ADVERTISE WITH US

Nutrition

Calories
618 kcal
31%

Carbohydrates
38.1 g
12%

Cholesterol
51 mg
17%

Fat
40.9 g
63%

Fiber
8.4 g
34%

Protein
25.8 g
52%

Sodium
1254 mg
50%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pepperidge Farm(R) Vegetable Sandwich Stacks

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 618
Calories from Fat: 368

% Daily Value *
Total Fat 40.9g 63 %
Saturated Fat 13g 65 %
Cholesterol 51mg 17 %
Sodium 1254mg 50 %
** Potassium 419mg 12 %
Total Carbohydrates 38.1g 12 %
Dietary Fiber 8.4g 34 %
Protein 25.8g 52 %
Sugars 13.8g
** Vitamin A 10 %
** Vitamin C 19 %
** Calcium 81 %
** Iron 7 %
** Thiamin 10 %
** Niacin 41 %
** Vitamin B6 16 %
** Magnesium 15 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.