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Pepperidge Farm® Vegetable Sandwich Stacks
- 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
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 40.9g|
|Saturated Fat 13g|
|Total Carbohydrate 38.1g|
|Dietary Fiber 8.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|