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