Layered Eggplant Parmesan Breaded Beef Ravioli
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 Breaded Beef Ravioli
- 12 large slices eggplant, cut lengthwise into 1/4-inch thick slices
- 1/4 cup olive oil
- 1/2 tsp each salt and pepper
- 2 1/2 cups tomato sauce, warmed
- 1 1/2 cups grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup finely chopped fresh parsley
Directions
Prepare Ravioli according to package directions. Meanwhile, toss together eggplant slices, olive oil, salt and pepper; transfer to baking dish. Broil, turning once, for 3 to 5 minutes on each side or until golden brown and tender. In greased 13- x 9-inch baking dish, layer half of the eggplant slices, tomato sauce, Ravioli, Parmesan and mozzarella. Repeat layers. Bake in 375°F (190°C) oven for 10 minutes; broil for 2 to 3 minutes or until heated through and cheese has melted. Sprinkle with parsley before serving.
