Eggplant Or Zucchini Parmesan

• 1 pound frozen grilled eggplant or zucchini or grill fresh eggplant or zucchini
• 8 ounces frozen Morning Star Meal Starter Griller Crumbles or other textured vegetable protein crumbles
• 4 ounces parmesan, mozzarella, romano Veggie Shreds or other shredded cheese alternative
• 26 ounces low fat, low sodium pasta sauce or your choice of home-made pasta sauce
• 3 tablespoons grated Veggie Parmesan topping

1. 1. Pre-heat oven to 350u0b0
2. 2. Place a layer of the eggplant or zucchini on the bottom of a 9" by 13" baking pan.
3. 3. Add a layer with half of the crumbles.
4. 4. Add a layer with half of the Veggie Shreds.
5. 5. Add a layer with half of the pasta sauce.
6. 6. Repeat steps 1-4.
7. 7. Sprinkle with grated topping.
8. 8. Cover with aluminum foil.
9. 9. Bake 45 minutes or until hot throughout.

zucchini, crumbles, parmesan, pasta sauce, grated veggie

Taken from www.epicurious.com/recipes/member/views/eggplant-or-zucchini-parmesan-50169016 (may not work)