PCC Eggplant Artichoke Parmesan

PCC Eggplant Artichoke Parmesan

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  • 3 pounds eggplant, sliced into 1/4-inch rounds
  • 2 1/2 cups PCC Stix Stuff
  • 7 cups PCC Marinara Fresca
  • 3 cups shredded Parmesan cheese
  • 5 cups artichoke hearts, rinsed and drained
  • 1 3/4 pounds quattro formaggio cheese


Preheat oven to 400° F. Brush each piece of eggplant on both sides with PCC Stix Stuff and roast on sheet pans until browned and tender, about 15 minutes. Cool completely.

Reduce oven temperature to 350° F. In a casserole dish, layer PCC Marinara Fresca, eggplant, Parmesan, more marinara, eggplant, artichokes and quattro formaggio.

Bake 20 minutes covered and an additional 5 minutes uncovered.

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