Easy Eggplant Parmesan

• 1 box (16 Oz. Size) Frozen Eggplant Cutlets
• 8 ounces, weight Your Choice Of Pasta, To Serve
• 1 jar (24 Oz. Size) Pasta Sauce, Divided
• 1 cup Shredded Italian Cheese
• 1 pinch Italian Herbs Or Herbes De Provence

1. Bake the eggplant cutlets according to package directions, or until the edges are starting to crisp.
2. Leave the oven on.
3. Meanwhile, boil some water and cook the pasta.
4. In a glass baking dish, layer the eggplant with half of the pasta sauce and the Italian cheese.
5. Top with the herbs.
6. Bake for 10 minutes, or until the cheese is melted.
7. Serve with pasta topped with remaining sauce.

pasta, pasta sauce, italian cheese, italian herbs

Taken from tastykitchen.com/recipes/main-courses/easy-eggplant-parmesan-2/ (may not work)