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Ingredients
- 1 box (16 Oz. Size) Frozen Eggplant Cutlets
- 8 ounces, weight Your Choice Of Pasta, To Serve
- 1 jar (24 Oz. Size) Pasta Sauce, Divided
- 1 cup Shredded Italian Cheese
- 1 pinch Italian Herbs Or Herbes De Provence
Method
- Bake the eggplant cutlets according to package directions, or until the edges are starting to crisp.
- Leave the oven on.
- Meanwhile, boil some water and cook the pasta.
- In a glass baking dish, layer the eggplant with half of the pasta sauce and the Italian cheese.
- Top with the herbs.
- Bake for 10 minutes, or until the cheese is melted.
- Serve with pasta topped with remaining sauce.
