LONG ISLAND BAKED EGGPLANT PARMESAN

Directions

1. Step 1

   In a large bowl, mix together Angela Mia® Whole Peeled Pear Tomatoes, 2 cups ricotta cheese, eggs, garlic powder, Italian seasoning and salt.

2. Step 2

   Coat four 2-inch-deep half hotel pans with cooking spray.

3. Step 3

   Place a layer of fried (or baked) eggplant slices in the bottom of each pan.

4. Step 4

   Top with 1/2 cup of ricotta cheese and tomato mixture (step 1), 1/2 cup ricotta cheese, and 1/2 cup shredded mozzarella cheese; repeat layers five times. Top casserole with remaining 1 cup of ricotta cheese tomato sauce.

5. Step 5

   Wrap tightly with foil; bake at 350°F for 90 minutes, or until internal temperature reaches 165°F.

6. Step 6

   Let sit at room temperature for at least 1 hour before cutting.

7. Step 7

   Cut each half hotel pan of Eggplant Parmesan into six (4-1/2-inch by 3-1/2-inch) pieces.

8. Step 8

   To make ONE PORTION: Top one piece of Eggplant Parmesan with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese; bake at 350°F for 10 to 15 minutes, or until internal temperature reaches 165°F and cheese is melted.

9. Step 9

   Served topped with 1/2 cup warm Angela Mia® Marinara Sauce and 1 tablespoon basil.