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