This one-skillet dish features layers of sautéed eggplant, tomato and mozzarella in a scrumptious creamy vodka sauce. This is sure to become a family favorite!
cost per recipe: $9.11
The price is determined by the national average.
medium eggplant (about 1 pound), cut into 1/2-inch slices
teaspoon garlic powder
teaspoon kosher salt
teaspoon black pepper
cup olive oil
large tomato, cut into 1/4-inch slices
cup shredded mozzarella cheese (about 4 ounces)
jar (24 ounces) Prego® Creamy Vodka Sauce
cup fresh basil leaves, cut into thin strips
Season the eggplant with the garlic powder, salt and black pepper.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the eggplant in batches and cook for 10 minutes or until lightly browned on both sides and tender. Remove the eggplant from the skillet. Remove the skillet from the heat.
Reserve 1/2 cup sauce and 2 slices each eggplant and tomato. Pour the remaining sauce into the skillet. Layer the remaining eggplant, tomato and the cheese around the inside edge of the skillet, alternating eggplant, tomato and cheese, overlapping the eggplant and tomato slices slightly. Arrange the reserved eggplant and tomato in the center. Drizzle with the reserved sauce.
Cover the skillet. Cook over medium heat for 5 minutes or until the mixture is hot and bubbling. Sprinkle with the basil.