Pesto Presto Eggplant Parmagiana

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2 cups california ripe olive slices
1/2 cup herb pesto
1/2 cup mozzarella cheese, grated
1 can herbed pasta sauce, (28 ounces)
6 slices eggplant, 3/4-inch slices
3/4 cup parmesan cheese, grated

Combine ripe olives slices with pesto and mozzarella. Reserve. Pour half the pasta sauce into large baking pan treated with non-stick spray. Place eggplant slices on sauce. Divide olive mixture over eggplant slices, about 1/2 cup for each slice. Top with remaining sauce. Sprinkle each slice with 2 tablespoons grated parmesan cheese. Bake at 350° for about 35 minutes, or until top is golden and sauce is bubbly.

Makes 6 servings.



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