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Saus'ge and Vegetable Parmigiana Stack

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

  1. Arrange 3-step breading station by placing flour, beaten eggs and panko crumbs into three hotel pans.
  2. 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.
  3. 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.
  4. Deep-fry eggplant and zucchini slices until golden brown.
  5. 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.