Eggplant Parmesan

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2 Boxes of Trader Joe's frozen eggplant cutlets
1-2 large mozzarella cheese balls, thinly sliced
1 large jar trader Joe's original spaghetti sauce
1 can TJ's herbal tomato sauce
1 onion, chopped
2 bell peppers, chopped
Freshly grated Parmesan cheese
butter
Olive oil

Allow eggplant cutlets to thaw out. Saute onions and peppers in butter and olive oil until soft. Mix spaghetti and tomato sauce with onion and peppers. Season with salt and pepper to taste.
In 13x9 pan add a little of the sauce mixture on the bottom of pan. Spread a layer of eggplant cutlets on top and then a layer of the sauce. Add a layer of mozzarella cheese and sprinkle some of the Parmesan on top. Repeat and bake at 400' until cheese is melted and bubbly.

Submitted by Lisa Scott, Cooking Instructor, Conejo Valley Adult School and co-owner of The Fabulous Foodies.

Submitted on 03/15/2007 by sugarnut

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