Mediterranean Vegetable Parmesan Stacked Sandwiches
Indulge in a healthier twist on the beloved Italian classic with these Mediterranean Vegetable Parmesan Stacked Sandwiches. Featuring roasted layers of Japanese eggplant, zucchini, and portobello mushrooms, this recipe combines the rich, savory flavors of fresh mozzarella and Parmesan cheeses, complemented by a robust homemade tomato sauce infused with fresh herbs. Each sandwich is meticulously crafted and baked to perfection, ensuring gooey cheese and a crunchy breadcrumb topping. Perfect as a main dish paired with a crisp side salad or served alongside your favorite grilled meats, this recipe is as versatile as it is delicious. Enjoy these sumptuous sandwiches hot from the oven for an unforgettable dining experience that’s sure to please both vegetarians and meat-lovers alike!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Japanese eggplants
2 (sliced thin (12 slices))
Zucchini
1 (sliced thin lengthwise, cut in half (6 slices))
Portobello mushrooms
6 (sliced thin)
Crushed tomatoes
28 ounces (canned)
Tomato puree
15 ounces (canned)
Dried Italian seasoning
2 tablespoons (none)
Onion
1 (medium fine chopped)
Garlic
2 tablespoons (minced)
Fresh basil
2 tablespoons (chopped)
Fresh parsley
1 tablespoon (chopped)
Fresh mozzarella cheese
18 1/4 inches (sliced thin)
Parmesan cheese
2 cups (grated)
Italian seasoned breadcrumbs
2 cups (none)
Olive oil
4 tablespoons (divided use)
Kosher salt
3 tablespoons (to taste)
Ground black pepper
1 1/2 teaspoons (to taste)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the vegetables by thinly slicing the eggplant, zucchini, and portobello mushrooms. Aim for uniform thickness to ensure even cooking.
3
Drizzle the sliced vegetables with olive oil and season with kosher salt and black pepper. Spread them evenly on a lined baking sheet.
4
Roast the vegetables in the preheated oven for 15-20 minutes, until they are golden brown and tender but not fully cooked. Remove from the oven and set aside to cool.
5
While the vegetables are roasting, prepare the tomato sauce. Heat a teaspoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
6
Stir in the crushed tomatoes, tomato puree, dried Italian seasoning, chopped basil, chopped parsley, and a dash of salt and pepper. Let the sauce simmer for 10-12 minutes.
7
In a small bowl, combine the Italian seasoned breadcrumbs with 1 tablespoon of olive oil, mixing well to coat evenly.
8
To assemble the sandwiches, pour about 3/4 cup of the prepared tomato sauce into the bottom of a small casserole dish.
9
Layer the ingredients: Place one slice of eggplant on the sauce, top with a spoonful of sauce, a slice of mozzarella cheese, a tablespoon of Parmesan cheese, and a sprinkle of breadcrumbs. Repeat the layering with zucchini and portobello mushrooms, following the same pattern.
10
Finish with a final layer of eggplant, generously topping it with remaining sauce, breadcrumbs, and Parmesan cheese.
11
Bake the assembled sandwiches in the oven for 30-40 minutes, or until bubbly and the breadcrumbs are golden brown. Allow to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Vegetable Parmesan Stacked Sandwiches?
They are a healthier, meatless twist on an Italian classic, featuring roasted layers of Japanese eggplant, zucchini, and portobello mushrooms with mozzarella, Parmesan, and homemade tomato sauce.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely meatless and designed to satisfy both vegetarians and meat-lovers.
What vegetables are used in the stacks?
The recipe features Japanese eggplants, zucchini, and portobello mushrooms.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C) for both roasting and baking.
How long should I roast the vegetables before assembling?
Roast the sliced vegetables for 15-20 minutes until they are golden brown and tender but not fully cooked.
What ingredients are in the homemade tomato sauce?
The sauce contains olive oil, onion, garlic, crushed tomatoes, tomato puree, dried Italian seasoning, fresh basil, and fresh parsley.
How do I prepare the breadcrumb topping?
Mix 2 cups of Italian seasoned breadcrumbs with 1 tablespoon of olive oil until they are evenly coated.
How do I assemble the vegetable stacks?
Layer sauce, eggplant, more sauce, mozzarella, Parmesan, and breadcrumbs; then repeat this pattern with the zucchini and mushrooms.
How long does the final dish need to bake?
Bake the assembled sandwiches for 30-40 minutes until they are bubbly and the breadcrumbs are golden brown.
What kind of cheese is used in this recipe?
The recipe uses both fresh mozzarella cheese and grated Parmesan cheese.
Do I need to peel the eggplant and zucchini?
The recipe does not require peeling; simply slice them thin to ensure even roasting.
What is the best way to slice the zucchini?
The zucchini should be sliced thin lengthwise and then cut in half to create 6 slices.
How much garlic is needed for the sauce?
The recipe calls for 2 tablespoons of minced garlic.
Can I use store-bought sauce instead of homemade?
While the recipe provides instructions for a robust homemade sauce, you could use a high-quality store-bought marinara if you are short on time.
How do I ensure the breadcrumbs are crunchy?
Mixing the breadcrumbs with olive oil before baking and ensuring the oven is at the correct temperature will result in a crunchy topping.
What should I serve with these sandwiches?
They are perfect when paired with a crisp side salad or served alongside grilled meats.
Is Japanese eggplant different from regular eggplant?
Yes, Japanese eggplants are typically thinner and have a sweeter, more delicate flavor, which works well for stacking.
How long should the tomato sauce simmer?
Allow the sauce to simmer for about 10-12 minutes to blend the flavors.
What seasonings are used for the vegetables before roasting?
Drizzle them with olive oil and season with kosher salt and black pepper.
How many slices of eggplant are used?
The recipe uses 2 Japanese eggplants, sliced thin into approximately 12 slices.
Can I make this dish ahead of time?
Yes, you can roast the vegetables and prepare the sauce in advance, then assemble and bake when ready.
What type of breadcrumbs should I buy?
Look for Italian seasoned breadcrumbs for the best flavor profile.
Does the recipe include fresh herbs?
Yes, the sauce uses fresh chopped basil and fresh chopped parsley.
Should the sandwiches be served hot or cold?
These sandwiches are best enjoyed hot from the oven to experience the gooey cheese and crunchy topping.
What size casserole dish is needed?
The recipe suggests a small casserole dish, enough to fit the individual stacked sandwiches.
How much Parmesan cheese is used in each layer?
Each layer typically uses about one tablespoon of Parmesan cheese.
Can I substitute portobello mushrooms with other types?
You can, but portobellos are recommended because their size and meaty texture are ideal for stacking.
How many portobello mushrooms are required?
The recipe calls for 6 portobello mushrooms, sliced thin.
What gives the sauce its 'robust' flavor?
The combination of crushed tomatoes, tomato puree, minced garlic, and fresh herbs creates a rich and robust sauce.
Is there a specific amount of salt used?
The ingredient list includes 3 tablespoons of kosher salt, primarily to be used to taste during the roasting and sauce-making process.