Eggplant Parmigiana
Eggplant Parmigiana is an easy dinner. Made with 1 medium eggplant (1-lb. unpeeled), 2 medium tomatoes, sliced, 1/2 c. meatless pasta sauce, 1 1/2 c. shredded mozzarella cheese and 1/4 c. grated parmesan cheese, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350 degrees.
Spray an 8-inch round pan with olive oil flavored non-stick spray.
Slice eggplant into 1/2-inch thick rounds and layer eggplant and tomato slices in prepared pan.
Spread the pasta sauce over vegetables.
Cover with foil and bake 20-25 minutes until eggplant is fork tender.
Uncover, sprinkle with mozzarella and parmesan cheese and bake, uncovered, for 15 minutes or until cheese is golden.
Cut into wedges.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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