Recipe by Campbell's Kitchen
"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."
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eggplant, cut into 1/4-inch slices
zucchini, cut into 1/4-inch diagonal slices
mozzarella cheese, thinly sliced
grated Parmesan cheese
Prego® Roasted Garlic & Herb Italian Sauce
Pepperidge Farm® Texas Toast Garlic
* Percent Daily Values are based on a 2,000 calorie diet.
Pepperidge Farm(R) Vegetable Sandwich Stacks
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 368
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