Layered eggplant parmesan casserole
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 separate bowl. Dip eggplant slices in eggs to coat; dip into bread crumbs to coat well on both sides.
Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat; add eggplant slices and cook until lightly browned on both sides. Repeat with remaining eggplant slices and olive oil.
Grease a 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, finishing with sauce and mozzarella cheese. Bake 30 minutes or until mixture is hot and bubbly.
Yield: 6 servings
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