Italian Seasoned Eggplant Cutlets with Cherry Tomatoes, Pasta, and Tomato Sauce –

Ingredients

• 2 jars (680g each) marinara sauce
• 720ml chicken or vegetable stock
• 454g dry pasta of choice
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• Kosher salt, as desired
• Ground black pepper, as desired
• 4 frozen breaded eggplant cutlets
• 2 jars (25 ounces each) marinara sauce
• 3 cups chicken or vegetable stock
• 1 box (16 ounces) dry pasta of choice
• Deluxe Reversible Rack
• Aluminum Foil
• Medium Bowl
• Step 1 Place all Level 1 ingredients in the pot and stir until combined.
• Step 2 Place all Level 2 ingredients in a medium bowl and toss until fully combined.
• Step 4 Slide the Deluxe Layer through the lower layer’s handles. Place the eggplant cutlets on the Deluxe Layer.
• Step 6 When cooking is complete, carefully remove the entire rack with the eggplant and foil packet.
• Step 7 Stir the pasta and serve with tomatoes and eggplant.