If you're wondering how to make eggplant parmigiana for a vegetarian friend or just a lighter dinner option, we'll do it for you using Roselli's classic eggplant parmigiana recipe. It starts with thinly sliced eggplant lightly coated in flour then oven-baked. We then layer the dish with mozzarella, parmesan and our signature marinara sauce.
Main: Eggplant, olive oil, salt, mozzarella cheese, parmesan cheese (made from cow's milk), romano cheese (made from sheep's milk), flour
Sauce Ingredients: Tomatoes, tomato puree, water, olive oil, garlic, salt, parsley, spices
For best results thaw frozen product under refrigeration or microwave. Use within 48 hours after thawed. REMOVE LID. Cover with foil.
PLACE ON BAKING SHEET. Bake from a thawed state in preheated oven (350°) for 35-45 min. Heat until internal product temperature reaches 160° or greater.
REMOVE LID. Cover with plastic wrap.
Fresh: High 14 minutes. Frozen: High 30 minutes.