YIELD: 12 servings 3 (1 lb. each) eggplants (or 1½ lbs. each elongated eggplants and large zucchinis) ⅓ cup olive oil salt and fresh ground black pepper, as needed ⅔ cup sun-dried tomato tapenade or pesto 1½ lbs. pre-sliced mozzarella, packed in water 3 large red bell peppers, stems removed, quartered lengthwise, seeded and roasted ½ cup (2 oz.) grated Parmesan or American Grana cheese 1. Slice eggplant (and zucchini if using) lengthwise on mandolin or by hand, ¼" thick. Brush one side of ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.