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Italian Parfait

Contributed By: Debra | See all of Debra's recipes
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Active Time:  25 Minutes
Total Time:  40 Minutes
  4 Servings
The presentation of this dish is beautiful along with being delicious!!
RECIPE INGREDIENTS
2 Cups Hook to Cook Vegetable  Coating
1 Cup Hook to Cook Pre-Dip *
Water
1 Yellow Pepper
2-3 Tomatoes
4 Portobello Mushrooms
1 Eggplant
6 slices Bacon
1 cup grated Mozzarella Cheese
1-2 cups Marinara or Spaghetti Sauce
Fresh Parsley or Cilantro for garnish
DIRECTIONS
1. Pre-heat oven to 350 degrees F.


2. Cook bacon in saute pan until desired crispness. Remove and set aside.


3. Slice yellow pepper into (4) 1/2" slices and saute till al dente. Set Aside. (Green and red pepper can also be used.)


4. Trim bottom off Portobello mushrooms and saute mushroom tops. Set aside.


5. Slice eggplant into (8) 1/4” slices


6. Put 1/2 cup Pre-Dip into medium size paper bag. Place 4 slices of eggplant in the bag at a time and shake to coat. Shake off excess Pre-Dip and continue until all slices are coated with Pre-Dip.


7. In a medium size shallow dish, mix Pre-Dip and water until smooth with a whisk. Coat each slice with Pre-Dip making sure all dry surfaces are coated.


8. In another medium size bowl add the Hook to Cook Light & Crispy Coating. Evenly coat each slice.


9. Pan fry coated eggplant slices until golden brown in 375 degree F oil and set aside.


10. Place 4 prepared eggplant slices on baking sheet. Layer each with bacon slice cut to size, another slice prepared eggplant and sliced yellow pepper. Top with marinara or spaghetti sauce, some grated mozzarella cheese, tomato slices and Portobello tops. Sprinkle with remaining cheese and fresh parsley or cilantro.


11. Bake in the pre-heated oven 10-15 minutes or until cheese is melted. Serve immediately.


Great as an appetizer, main entre for lunch or as a dinner side dish.


Date Added: 03/19/2009
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