Liven up the Lenten season

Family Features

This Lenten season, meat won’t be missed at the dinner table with Layered Eggplant Parmesan Casserole.

This take on the classic Italian favorite combines breaded eggplant slices, zesty marinara sauce, melted mozzarella cheese and layers of pirogi — the perfect pairing of pasta and potatoes — all in one deep dish.

Layered Eggplant Parmesan Casserole

Serves 6

1 medium eggplant

2 large eggs

1‚Ñ2 cup seasoned Italian bread crumbs

4 tablespoons olive oil, divided

124-ounce jar tomato-basil marinara sauce

116-ounce box Mrs. T’s potato and cheddar pirogi

11‚Ñ2 cups shredded mozzarella cheese, divided

Preheat oven to 350 degrees.

Cut eggplant into 1‚Ñ2-inch-thick slices. Beat eggs in bowl. Place bread crumbs in separate bowl. Dip eggplant slices in eggs to coat; dip into bread crumbs to coat well on both sides.

Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat; add eggplant slices and cook until lightly browned on both sides. Repeat with remaining eggplant slices and olive oil.

Grease a 21‚Ñ2-quart baking dish. Spoon 1‚Ñ3 of marinara sauce on bottom of dish. Arrange half of frozen pirogi on sauce. Top with half of eggplant slices, 1‚Ñ2 cup mozzarella cheese and half of remaining sauce. Repeat with remaining ingredients, finishing with sauce and mozzarella cheese. Bake 30 minutes or until mixture is hot and bubbly.

Source: Mrs. T’s