Basil Pesto Eggplant Parmigiana

COOKING TIME: 30 Minutes
SERVING SIZE: 2-3

Ingredients

1 ~ drained and sliced Kalamata Olives
6 oz Isola Basil Pesto with Fennel
4 oz shredded mozzarella
1 ~ 26oz jar Isola Porcini Mushroom Pasta Sauce
6 oz Grated Romano
6 to 8 long thin slices fresh eggplant

Preparation Instructions

Combine Olives with Isola Basil Pesto with Fennel and mozzarella in a bowl and reserve.
Pour half the Isola Porcini Mushroom Pasta Sauce into a large greased baking dish.
Place eggplant slices on the sauce. Divide olive mixture over eggplant.
Top with remaining pasta sauce. Sprinkle each slice with grated Romano cheese.
Bake at 350 degrees until top is golden and bubbling. Will build three layers of Parmigiana.

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Recipe courtesy of Romeo & Sons Pittsburgh PA