Ingredients: Eggplant, tomato, egg, gluten free bread (water, brown rice flour, tapioca starch, tapioca syrup, whole grain sorghum flour, xanthan gum, whole grain millet seeds, contains 2% or less of each of the following: whole eggs, whole grain millet flour, whole grain amaranth seeds, whole grain teff seeds, red quinoa seeds, oleic safflower oil, molasses, salt, cultured rice flour, yeast, enzymes), black pepper, basil, salt, garlic, parsley, pine nuts, parmesan cheese, non gmo olive oil canola blend , mozzarella (served on the side)

Serving Size: 2 cups eggplant parmesan with 1/4 cup shredded mozzarella

Eat Within: 5 days

Instructions: In oven safe dish bake @ 350 for 15+ minutes until hot or until internal temperature is 165 degrees.

Notes: Enjoy with Lemon Caper Cauliflower and Arugula & Radicchio Salad!