Spicy Weeknight Eggplant Parmesan
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Servings: 4
RECIPE INGREDIENTS
- 1/2 cup Filippo Berio Spicy Tomato
- 1/4 cup Filippo Berio Extra Virgin Olive Oil
- 1 cup marinara sauce
- 1 tbsp dried Italian seasoning blend
- 2 cloves garlic, minced
- 1/2 tsp each salt and freshly ground pepper
- 1 large eggplant, cut into 1/2-inch thick slices
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
RECIPE DIRECTIONS
- Preheat oven to 425°F. Stir pesto with marinara sauce; set aside. Whisk together olive oil, Italian seasoning blend, garlic, salt and pepper. Brush over both sides of each slice of eggplant. Arrange eggplant on parchment paper–lined baking sheet.
- Roast eggplant, turning once, for about 20 minutes or until browned and tender. Spoon sauce over each slice of eggplant. Toss together mozzarella and Parmesan; scatter over eggplant.
- Roast for about 10 minutes or until warmed through and cheese is melted. Broil for about 3 minutes or until cheese is browned. Sprinkle with parsley before serving.
Tip: Prepare with baby eggplant to create smaller rounds that are perfect for serving as two-bite hors d’oeuvres.