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Pepperidge Farm® Vegetable Sandwich Stacks

Pepperidge Farm® Vegetable Sandwich Stacks Recipe

  • 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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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 618
Total Fat 40.9g
Saturated Fat 13g
Cholesterol 51mg
Sodium 1254mg
Total Carbohydrate 38.1g
Dietary Fiber 8.4g
Sugars 13.8g
Protein 25.8g
* 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.



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