Ingredients
Eggplant, Fat Free Ricotta Cheese (Pasteurized Whey, Pasteurized Skim Milk, Vinegar, Xanthan Gum, Vitamin A Palmitate), Fire Roasted Tomatoes (Tomatoes, Tomato Juice, Salt, Calcium Chloride and Citric Acid), Water, Tomatoes, Tomato Puree (Vine-Ripened Fresh Tomatoes and Salt), Monterey Jack Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Breadcrumbs (Unbleached Wheat Flour, Malted Barley Flour, Water, Salt and Yeast), Onions, Pasteurized Egg Whites, Organic Unbleached Wheat Flour, Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Cultures, Enzymes & Salt, Powdered Cellulose {to prevent caking}), Red Bell Pepper, Feta Cheese (Pasteurized Whole Milk, Cheese Culture, Salt, & Enzymes), Basil, Tomato Paste, Expeller Pressed Canola Oil,, Reduced Fat Milk (Milk, Skim Milk, Non-Fat Milk Solids, Vitamin A Palmitate, and Vitamin D3), Garlic, Organic Nonfat Dry Milk Powder (Organic Grade A Pasteurized Skim Milk), Garlic Powder, Salt, Cornstarch, Parsley, Extra Virgin Olive Oil, Pine Nuts, Paprika, Organic Sugar, Black Pepper, White Pepper, Oregano.
Contains: Egg, Milk, Tree Nuts (Pine Nuts), Wheat
Heating Instructions
Keep frozen until ready to heat.
Microwave Oven: Puncture the plastic seal covering the tray several times with a fork. Place tray in oven and set on high for approximately 6–6½ minutes. Let stand for 2 minutes before serving. (Variations do occur in microwave ovens, so consult your owner's guide for exact settings and time).
Conventional Oven: Preheat oven to 350° F. Puncture the plastic seal covering the tray several times with a fork. Place tray on baking tray in center of oven. Heat approximately 35–40 minutes or until hot.
Something new for lunch or dinner! Our Baked Stacked Eggplant is hand-layered with breaded eggplant, four cheeses, pesto, roasted red peppers and slow-roasted tomato sauce. Quick to heat and, most important, great tasting. What more could you ask for?