Mediterranean Truffle Eggplant Stacks
Olive oil, for baking sheets
2 Large Eggs
¾ cup Italian breadcrumbs
2 Large Eggplants (sliced into 1-inch rounds)
¾ cup finely grated Parmesan, plus 2 tablespoons for topping
1 jar GH Mediterranean Truffle Sauce
1 ½ cups shredded mozzarella
Preheat oven to 375 degrees. Brush 2 baking sheets with olive oil and set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons of water. In another bowl, combine breadcrumbs, ¾ cup Parmesan.
Dip eggplant slices in egg mixture, then dredge in breadcrumb mixture, coating well: Bake until golden brown 20 to 25 minutes.
While eggplant is baking, simmer the GH Mediterranean truffle sauce. When eggplant is done make a 3 layer stack by putting the eggplant on a plate, then top with the Truffle Sauce, then 2 more layers of eggplant and sauce. Top with shredded Mozzarella and serve with warm crusty bread and a Caesar salad.