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layered eggplant with vino de milo mediterranean pinot grigio sauce
vegetarian - serves 4
ingredients
1 medium-sized eggplant
1 25-oz jar vino de milo mediterranean pinot grigio sauce
1/2 cup breadcrumbs
directions
- preheat oven to 400 degrees. slice eggplant into 1/2" slices and roast in preheated oven, about 10 minutes per side.
- layer eggplant slices and vino de milo mediterranean pinot grigio sauce in a baking dish sprayed with non-stick spray, making sure to finish with the sauce.
- top with breadcrumbs, and return to oven for 10-15 minutes, or until breadcrumbs are browned.
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