Entrées
Saus'ge and Vegetable Parmigiana Stack
Ingredients
- 2 oz. Molly's Kitchen® Plant-Based* Italian Saus'ge Crumbles
- 4 oz. Monarch® All-Purpose Flour
- 4 ea. Glenview Farms® Eggs, beaten
- 4 oz. Pacific Jade® Panko Bread Crumbs
- 1/2 ea. Eggplant, sliced 1/2-inch thick
- 1/2 ea. Cross Valley Farms® Zucchini, sliced 1/2-inch thick
- 1/16 oz. Rykoff Sexton® Non-GMO Canola Pan Spray
- 5 oz. Roseli® Chunky Marinara Sauce
- 1/2 ea. Cross Valley Farms Tomatoes, sliced 1/2-inch thick
- 4 slices Roseli Fresh Mozzarella Slices
- 1/4 oz. Roseli Parmesan Cheese Wedge
PREPARATION
- Arrange 3-step breading station by placing flour, beaten eggs and panko crumbs into three hotel pans.
- Dip eggplant slices into flour, then eggs, then panko, being sure each step completely coats the vegetable. Repeat with zucchini, and refrigerate, both vegetables if making in advance.
- Heat a saucepan over medium heat and film with pan spray. Sauté saus’ge crumbles until starting to caramelize on the edges, then stir in marinara and cook until heated through.
- Deep-fry eggplant and zucchini slices until golden brown.
- Stack vegetables together along with mozzarella cheese and saus'ge marinara sauce, then top with additional saus'ge marinara and a grating of Parmesan cheese.
Recipe by Chef Laura Vaughn, Brands Chef, Rosemont, IL
Serves 1
*Made with ingredients derived from plants, fungi and algae; no animal-derived ingredients. Reasonable efforts to avoid cross-contact with animal-based ingredients.