Tomato Basil Eggplant Parmesan

Wolfgang Puck

Tomato Basil Eggplant Parmesan

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    2 large eggplants, sliced about 1/4" thick 1 pound fresh mozzarella cheese, sliced " thick
    2 tablespoons olive oil 1/2 cup Parmesan cheese, grated
    2 cans Wolfgang Puck Tomato Basil Bisque 1/2 cup basil pesto


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    • 1

      Layer the sliced eggplant on a baking sheet in a single layer.  Drizzle the oil lightly over the eggplant.  Bake the eggplant at 300 degrees for about 10 to 14 minutes, or until the eggplant is dried a bit, and softened. (A little brown color on the eggplant is okay.)

    • 2

      To assemble, layer the bottom of a 9x9" baking dish with ½ cup of the tomato soup.  Add a layer of eggplant.  Repeat layers of soup and eggplant so that there are 4 layers.

    • 3

      To complete the dish assembly, spread the remaining soup over the top of the eggplant, followed by a thick layer of the sliced mozzarella cheese and a thin, even layer of Parmesan cheese. 

    • 4

      Bake in the oven at 350 degrees for 30 to 45 minutes, uncovered, until the cheese is bubbly and lightly browned on top.

    • 5

      To serve, let the casserole cool slightly. Garnish with a drizzle of basil pesto.

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