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Pesto Presto Eggplant Parmigiana

Pesto Presto Eggplant Parmigiana comes together with California Ripe Olive Slices, Herb Pesto, Mozzarella Cheese, Herbed Pasta Sauce, and Eggplant. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1/2 cup
• 1/2 cup
• 1
• 6 slice
• 3/4 cup

Method (preview)

1. 1

   Combine ripe olive slices with pesto and Mozzarella. Reserve. Pour half the pasta sauce into large baking pan(s) treated with non stick spray.

2. 2

   Place eggplant slices on sauce.

3. 3

   Divide olive mixture over eggplant slices, about 1/2 cup for each slice.

4. 4

   Top with remaining sauce.

5. 5

   Sprinkle with each slice with 2 tablespoon grated Parmesan.

6. 6

   Bake at 350�F for about 35 minutes, or until top is golden and sauce is bubbly.

7. 7

   Nutr. Assoc.: 4281 4449 0 1001 0 0