Photo: Eaters Collective
Pepperidge Farm® Vegetable Sandwich Stacks
7 ingredients
25 min + 15 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
369
Calories
18g
Protein
27g
Fat
15g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes