Pesto Eggplant Parmagiana


  • 2 cups California Black 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


  1. Combine ripe olives slices with pesto and Mozzarella. Reserve.
  2. Pour half the pasta sauce into large baking pan(s) treated with non-stick spray.
  3. Place eggplant slices on sauce.
  4. Divide olive mixture over eggplant slices, about 1/2 cup for each slice.
  5. Top with remaining sauce.
  6. Sprinkle each slice with 2 tablespoons grated parmesan cheese.
  7. Bake at 350° F for about 35 minutes, or until top is golden and sauce is bubbly.