Eggplant Parmigiana

• Seeds of Change® product used in recipe: Tomato Basil Genovese Pasta Sauce
• Segment: Main course
• Cuisine Type: Regional American

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
10		1 cup		20		30		Easy

Ingredients
Measurement		Ingredient		Cut or specific
1 Jar (24.5 oz)		Seeds of Change® Tomato Basil Genovese Pasta Sauce
3 Each		Large eggplants		Sliced
2/3 Cup		Mozzarella cheese		Grated
1/4 Cup		Parmesan cheese		Grated
4 Tablespoons		Olive oil

Directions

1. Heat a heavy cast iron pan, add olive oil and sauté eggplant slices until lightly colored and cooked through.
2. Spread a layer of Seeds of Change® Tomato Basil Genovese Pasta Sauce in a gratin dish or small ovenproof casserole dish.
3. Cover with a layer of slightly overlapping eggplant slices. Spread with another layer of sauce then sprinkle with mozzarella and parmesan cheese.
4. Bake in a preheated oven at 400°F for about 20-25 minutes until bubbling and golden brown.
5. To serve, transfer to serving plates and serve with toasted Italian bread and a green salad.

Quick Tips

Special Twist: Make a sandwich using the Italian bread or serve with pasta.
Ingredient Substitutions: Try using Gorgonzola cheese instead of Mozzarella.
Preparation Tips: Once you have sliced the eggplant, lay the slices on a sheet of absorbent paper and sprinkle with salt. Leave for 30 minutes and this will draw the moisture out from the eggplant, allowing them not to get too soggy during cooking.

Grow your own ingredients with these Seeds of Change® Certified Organic Seeds:

• Vittoria Eggplant

Nutritional Information
Serving Size		1 cup
Servings		10
Calories Per Serving		150
Calories from Fat		80
Total Fat		9g (14% DV)
Saturated Fat		2g (10% DV)
Cholesterol		5mg (2% DV)
Sodium		350mg (15% DV)
Total Carbohydrates		14g (5% DV)
Dietary Fiber		4g (16% DV)
Sugars		9g
Protein		5g
Percent Daily Values (DV) are based on a 2,000 calorie diet.