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EGGPLANT PARMESAN CASSEROLE
Servings: 6
Cooking time: 30 minutes
1 medium eggplant
2 large eggs
1/2 cup seasoned Italian bread crumbs
4 tablespoons olive oil, divided
1 (24-ounce) jar tomato-basil marinara sauce
1 (16-ounce) box Mrs. T’s® potato and cheddar pierogies
1 1/2 cups shredded mozzarella cheese, divided
Preheat oven to 350° F.
Cut eggplant into 1/2-inch-thick slices. Beat eggs in bowl. Place bread crumbs in bowl. Dip eggplant slices in eggs to coat; dip into bread crumbs to coat well on both sides.
Cook eggplant slices in 1 tablespoon olive oil in 12-inch skillet over medium-high heat until lightly browned on both sides. Repeat with remaining eggplant slices and olive oil.
Grease 2 1/2-quart baking dish. Spoon 1/3 of marinara sauce on bottom of dish. Arrange half of frozen pierogies on sauce. Top with half of eggplant slices, 1/2 cup mozzarella cheese and half of remaining sauce. Repeat with remaining ingredients, ending with sauce and mozzarella cheese. Bake 30 minutes or until mixture is hot and bubbly.
*Optional: Add one pound crumbled, cooked sausage meat to marinara sauce.
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