Everyone needs an easy dinner recipe for busy weeks. This recipe
couldn't be easier because you start with frozen eggplant and then make
it your own by adding Steve's Gourmet Olives, olive juice & cheese. The wine & spices in the olive
brine marry perfectly with the tomato sauce in the eggplant creating a
delicious red sauce worthy of special occasions. This dish looks &
tastes homemade.
 Ingredients: Michael Angelo's Eggplant Parmesan 34 oz frozen 3-4 oz Steve's Gourmet Olives - pitted & sliced 4-6 Tablespoons of olive juice 1/2 cup grated parmesan & asiago cheese Garlic slices from olive jar for garnish  |  Directions: Preheat oven to 400 degrees Peel back cover on eggplant, do not detach Spread sliced olives on top of eggplant Pour olive juice over eggplant Re-close and staple edge of cover over eggplant Bake 45 minutes Remove from oven, completely remove cover Add cheese and additional olives & garlic slices from jar for garnish Return to oven and bake 10 minutes uncovered until golden brown Makes 4-6 servings |
