|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|
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.)
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.
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.
Bake in the oven at 350 degrees for 30 to 45 minutes, uncovered, until the cheese is bubbly and lightly browned on top.
To serve, let the casserole cool slightly. Garnish with a drizzle of basil pesto.
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