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EGGPLANT PARMIGIANA

Yield: 1 Serving

Ingredient                                                                     Quantity

Eggplant Parmesan Cutlets (48-40304-100)        2 slices        
Marinara Sauce, prepared                                         8 oz (vol)
Parsley, chopped                                                         Garnish
Basil Leaves (48-60170)                                            Garnish

PREPARATION:

1.    Slack Eggplant Cutlets for 15 minutes.
2.    Place 2 oz vol. marinara on bottom of small baking pan
3.    Set Eggplant Cutlet on top of sauce
4.    Ladle an additional 2 oz vol. of marinara and 2oz of shredded mozzarella on top of eggplant
5.    Repeat steps 3 and 4, and place in oven at 425  for approximately 20-25 minutes until internal temp reaches 165
6.    Garnish with marinara sauce and chopped parsley if desired