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How to Make Flan
Peruvian Arroz con Pollo
3 Cheese Eggplant Casserole
eggplant, cut into 1/2 inch slices
cup extra virgin olive oil, separated
yellow onion, chopped
garlic cloves, minced
cup sun-dried tomatoes, chopped
large Mexican zucchini, chopped
tomatoes, cut into wedges
cups marinara sauce
cup goat cheese
cup shredded mozzarella cheese
fresh basil leaves, chopped
cup cotija cheese, crumbled
cup Progresso™ panko bread crumbs
Preheat oven to 325°F.
Brush eggplant slices with oil and place in a 9x13 baking dish. Bake for 20 minutes. Remove from oven but leave oven on.
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add onion, garlic, sun-dried tomatoes and zucchini and cook for 3-5 minutes.
Layer tomato wedges over eggplant and add a layer of zucchini mixture over tomatoes. Add a third layer of marinara sauce over zucchini mixture.
In a small bowl, mix goat cheese with mozzarella cheese. Layer cheese mixture over marinara sauce and sprinkle with basil, cotija cheese and panko crumbs.
Baked uncovered for 30 minutes. Serve hot.
Try adding different vegetables to the mixture for variety.
No nutrition information available for this recipe
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