Coppola’s
Italian  Sauces

Baked Eggplant Parmagiana
Prep time 1 ¼ hours            Serves 4-6 people

Ingredients:

• 1          large                 Eggplant
• 1          jar                     Coppola’s Vodka  Sauce
• ½         cup                   Grated Pecorino Romano Cheese
• 8          oz                     Grated Mozzarella Cheese

Instructions:

• Preheat oven to 350degrees.
• Slice eggplant cross width (circular) with skin on.

• In a casserole or glass Pyrex dish, pour a layer of Coppola’s Vodka Sauce covering the entire bottom of the pan. Place a layer of eggplant covering the entire bottom of the pan.
• Add more sauce and sprinkle the entire layer with grated Pecorino Romano cheese. 
• Finish with grated mozzarella cheese.
• Loosely cover with foil and bake in oven for 1 hour at the end top with mozzarella and let melt for about 5 minutes.

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