Friday, November 9, 2012

Eggplant Parmesan Cups

I tried going vegetarian for a few months and I have to say, eggplant parmesan was the one thing that kept me going. It filled the void and is just oh-so tasty! Now imagine the deliciousness of eggplant parmesan with puff pastry... yeah, can't resist.

1 tablespoon olive oil
1 medium eggplant, diced (about 3 1/2 cups)
1 cup Italian Sauce (McCutcheon's Marinara is great for this!)
1/3 cup grated Parmesan cheese
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/4 cup shredded mozzarella cheese
2 tablespoons shredded fresh basil leaves

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