Sent by Elizabeth Stavis
- 1 box Eggplant Cutlets
- 1 25 oz jar marinara (I used Organic Tomato and Basil Marinara)
- 1 1/2 cups Shredded Mozzarella cheese
- 1/2 cup Shredded Parmesan Cheese
- Fresh basil or parsley, optional
Preheat oven to 375 degrees.
In the bottom of an 8×10 or 9×12-inch baking dish, spread one cup of marinara. Place the frozen eggplant cutlets in the dish in one layer, overlapping as necessary.
Cover the eggplant cutlets in sauce, then sprinkle with the two cheeses.
Bake uncovered for 35 minutes. Remove from oven and let rest 5-10 minutes. Top with fresh herbs before serving.