Stuffed Eggplant with Puck Tomato Sauce

Instructions

• • Heat 1 tablespoon of oil in a medium skillet over medium heat.
  • Cook onion and garlic until soft, about 1 minute. Reduce heat and cook until golden, 3 to 5 minutes.
  • Add PUCK Tomato Sauce and bring to a boil. Lower heat and simmer for about 5 minutes. Cool and then pour into a 22x33-cm baking dish.
  • Coat a broiling pan with oil and broil the eggplants until golden on both sides, about 15 minutes.
  • Preheat the oven to 200°C.
  • Mix cheese, olives, and parsley in a bowl.
  • Place 1 tablespoon of filling at the end of each eggplant slice; roll it up.
  • Lay the stuffed eggplants in the baking dish onto the tomato sauce..
  • Top with PUCK Mozzarella Cheese.
  • Bake in the preheated oven for 10 to 15 minutes.
  • Garnish with parsley and serve.
• Enjoy!