1 jar Italian Classics Grandma's Pomodoro Sauce, divided
2 medium (about 3/4 lb. each) eggplants, trimmed, sliced into 1/2 inch rounds
3 Tbsp. EVOO
1/4 cup seasoned breadcrumbs
1/2 cup grated parm, divided
salt and pepper to taste
1 pkg (8 oz.) shredded mozzarella cheese
Instructions
Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 1/2 cups sauce. Top with overlaping layers of eggplants slices; drizzle with olive oil. Add even layer of bread crumbs; sprinkle with half the grated cheese. Season to taste with salt and pepper. Top with remaining sauce and cheese.
Bake, covered, 40 minutes or until eggplant in tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 minutes, until cheese melts. Let rest 15 minutes before serving.
Optional - Finish with a drizzle of olive oil on top; if desired.
Originally Submitted
10/25/2011
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