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.
Size -
12 oz.
