Toasted Beef Ravioli Layered Eggplant Parmesan
This dish is a twist on eggplant Parmesan, but instead of breading the eggplant, breaded beef ravioli are layered between broiled eggplant slices. With meaty ravioli, ooey-gooey cheese and tender eggplant, this complete entrée with the pasta included is a winning take on an Italian classic.
Ingredients
- 24 Louisa Toasted Beef Ravioli
- 12 large slices eggplant, cut lengthwise into ¼-inch thick slices
- ¼ cup olive oil
- ½ tsp. each salt and pepper
- 2 ½ cups tomato sauce, warmed
- 1 ½ cups Parmesan cheese, grated
- 1 ½ cups mozzarella cheese, shredded
- ¼ cup fresh parsley, finely chopped
Directions
- Prepare Louisa Toasted Beef Ravioli according to package directions and set aside.
- Toss together eggplant slices, olive oil, salt and pepper; transfer to baking dish.
- Preheat oven to broil. Place baking dish with prepared eggplant in oven. Broil for 3 to 5 minutes on each side or until golden brown and tender. Remove from oven and set aside.
- Reduce oven temperature to 375°F.
- Lightly grease a 13" x 9" baking dish. Layer half of the eggplant slices, tomato sauce, Louisa Toasted Beef Ravioli, Parmesan and mozzarella. Repeat layers.
- Bake in oven for 10 minutes or until heated through; broil for 2 to 3 minutes until cheese has melted.
- Sprinkle with parsley before serving.
Also Try
Using Four Cheese Toasted Ravioli for a vegetarian option
Original Beef Toasted Ravioli
