Eggplant Casserole made with BOCA

1. 1

   Heat 1 cup of the oil (or 1/4 cup for trial recipe) in large skillet on medium heat.

2. 2

   Lightly coat both sides of eggplant slices with flour.

3. 3

   Add to skillet in batches; cook 5 to 6 minutes or until golden brown on both sides, turning occasionally and adding the remaining oil as needed.

4. 4

   Remove from skillet; drain.

5. 5

   Spray 2 full hotel pans (or 1 half hotel pan for trial recipe) with cooking spray.

6. 6

   Sprinkle each pan with 1/4 cup of the bread crumbs (or 2 Tbsp.

7. 7

   of the crumbs for trial recipe).

8. 8

   Arrange half of the eggplant, in slightly overlapping rows, in prepared pans.

9. 9

   Cover with half of the BOCA Red Sauce.

10. 10

    Repeat layers of eggplant and sauce.

11. 11

    Pour eggs evenly over ingredients in pans.

12. 12

    Mix remaining bread crumbs and cheese; sprinkle evenly over casseroles.

13. 13

    Bake at 350F for 20 to 25 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.