Michael Angelo’s
Signature Line

Baked Eggplant Layered with
Tomato-Chicken Sauce

A unique and delicious recipe featuring fresh-from-the-field eggplant that is sliced and baked to perfection. We layer it with whole-milk ricotta and a traditional Italian Bolognese sauce that combines freshly ground chicken breast sautéed with carrots and celery, vine-ripened tomatoes, white wine and fresh cream. We top it with Bechamel (an Italian white sauce), mozzarella and imported Pecorino Romano.

Size - 12 oz.

Cooking Instructions

12 oz Single Serve - Microwave
TIME: 5-7 minutes
Remove frozen entrée from carton.
Cut a slit in center of film.
Place on a microwave safe plate.
Heat on HIGH for 5 -7 minutes.
Rotate entrée once during heating.
Remove from microwave on plate for added support.
Let stand for one minute before serving.
Carefully remove film.

12 oz Single Serve - Conventional Oven
TIME: 35-40 minutes
Preheat oven to 375°F.
Remove frozen entrée from carton.
Cut a slit in center of film.
Place on tray on cookie sheet in oven on center of oven rack.
Bake at 375°F for 35-40 minutes or until hot.
Remove from oven on cookie sheet for added support.
Let stand for one minute before serving.
Carefully remove film.

Key Ingredients
Michael Angelo's Chicken
Vine-ripened Tomatoes
Imported Italian Cheeses
Grade A Vegetables