Eggplant Parmigiana with Grilled Eggplant

Tomato Sauce:
Water, Tomato Puree, Tomato Pulp, Tomato Paste, Modified Corn Starch, Sunflower Oil, Basil, Yeast Extract, Dextrose, Parsley, Oregano, Garlic, White Pepper.

Topping:
Eggplant, Mozzarella Cheese (Cow’s Mile, Salt, Microbial Rennet, Lactic Starter Culture), Rebekase Cheese (Cow’s Milk, Salt Microbial Rennet), Breadcrumbs (Wheat Flour, Yeast, Salt).

Bechamel Sauce:
Water, Cream, Sunflower Oil, Modified Corn Starch, Milk Proteins, Skimmed Milk Powder, Salt, Nutmeg, White Pepper.

Contains Milk, Wheat.

Conventional Oven:
Preheat oven to 375°F. Remove outer packaging and film; place tray directly on center rack of oven. Bake 35-40 minutes; allow to rest 1 minute before serving.

Microwave (1,200 watts):
Microwave cook times may vary depending on oven wattage. Remove outer packaging and film. Heat 4 minutes on 50% power; continue to heat for an additional 2 to 4 minutes on HIGH or until heated through; allow to rest 1 minute before serving.