Ingredients
- 3 tablespoons Bertolli® Extra Virgin Olive Oil
- 1 small Italian or Japanese eggplant, halved lengthwise and thinly sliced (about 2 cups)
- 1/2 cup chopped onion
- 1 pouch Bertolli® Premium Summer Crushed Tomato & Basil Pasta Sauce
- 1 can (14.5 oz.) chicken broth
- 1/2 cup shredded mozzarella cheese (about 4 oz.)
- 2 tablespoons Italian seasoned dry bread crumbs
- 2 tablespoons grated Parmesan cheese
Description
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