Pesto Presto Eggplant Parmagiana
Found In: Entree, Vegetarian
| 2 cups | California Ripe Olives, sliced |
| 1/2 cup | Herb pesto |
| 1/2 cup | Mozzarella cheese |
| 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 350° F for about 35 minutes, or until top is golden and sauce is bubbly. Makes 6 servings.
