Pesto Presto Eggplant Parmigiana
2 cups California ripe olive slices
1/2 cup herb pesto*
1/2 cup Mozzarella cheese – grated
1 28-ounce can herbed pasta sauce**
6 slices eggplant – 3/4-inch thick
3/4 cup Parmesan cheese – grated
Combine ripe olive slices with pesto and Mozzarella. Reserve. Pour half the pasta sauce into large baking pan(s) treated with non stick spray. Place eggplant slices on sauce. Divide olive mixture over eggplant slices, about 1/2 cup for each slice. Top with remaining sauce. Sprinkle with each slice with 2 tablespoon grated Parmesan. Bake at 350ÂºF for about 35 minutes, or until top is golden and sauce is bubbly.