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Pesto Presto Eggplant Parmagiana
2 cups California ripe olives, sliced 1/2 cup herb pesto 1/2 cup mozzarella cheese 1 (28-oz.) can herbed pasta sauce (Del Monte) 6 eggplant slices (3/4-inch thick) 3/4 cup parmesan cheese
Combine ripe olives slices with pesto and Mozzarella. Reserve.
Pour half the pasta sauce into large baking pan(s) treated with non-stick spray. Place eggplant slices on sauce. Divide olive mixture over eggplant slices, about 1/2 cup for each slice. Top with remaining sauce. Sprinkle each slice with 2 tablespoons grated parmesan cheese.
Bake at 350F for about 35 minutes, or until top is golden and sauce is bubbly.
Makes 6 servings Source: California Olive Industry
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