Eggplant Parmesan Casserole
Prep Time: 20 Minutes Cook Time: 30 Minutes Serves: 4-6

Ingredients:
1/2 lb. Polly-O® Ricotta Cheese
1 Egg
1 ts. Spice Hunter® Basil
1 tsp Spice Hunter® Oregano
1 tsp Fresh Garlic, finely chopped
2 Tbsp. 100% Pure Olive Oil
1 lb. Dominex® Breaded Eggplant Cutlets
12 oz. Francesco Rinaldi® Pasta Sauce
1/2 lb. Polly-O® Mozzarella Cheese, shredded
2 Tbsp. Parmesan Cheese

Directions: Combine ricotta cheese, egg, basil, oregano and Garlic. Set mixture aside. Heat olive oil in a large non stick pan and sauté eggplant cutlets for 2 minutes on each side or until golden brown. Grease the bottom of a large baking dish. Arrange half of the eggplant cutlets to cover the bottom of pan and then spread half of the ricotta cheese mixture over it. Cover with a thin layer of the pasta sauce and top with mozzarella and Parmesan cheeses. Cover cheeses with another thin layer of sauce then repeat layering process with eggplant, ricotta cheese mixture, tomato sauce and the rest of the mozzarella and parmesan cheeses. Cover and bake at 350 degrees for 30 minutes. Enjoy.

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