Eggplant Parmigiana and Polenta with Spinach & Roasted Peppers- Individual Meal

Eggplant, Tomato Sauce (tomatoes, extra virgin olive oil and sunflower oil, salt, onions, sugar, black pepper, basil, oregano, parsley and naturally derived citric acid), Mozzarella Cheese (pasteurized milk, cheese cultures, salt, enzymes), Unbleached Enriched All-Purpose Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Egg (pasteurized whole liquid egg, citric acid), Pesto Sauce (basil, canola oil, water, parmesan cheese [pasteurized part-skim cow’s milk, cheese culture, salt, enzymes, powdered cellulose, calcium propionate], garlic, salt), Parmesan Cheese (pasteurized part-skim cow’s milk, cheese culture, salt, enzymes, powdered cellulose, calcium propionate), Canola Oil. POLENTA: Water, Corn Meal, Spinach, Parmesan Cheese (pasteurized part-skim cow’s milk, cheese culture, salt, enzymes, powdered cellulose [anti-caking agent], calcium propionate [preservative]), Roasted Peppers (roasted red bell peppers, water, citric acid, salt), Unsalted Butter (pasteurized cream), Salt.
CONTAINS: DAIRY, EGGS, WHEAT

Serving Size: 11 oz
Servings per container: 1

Reheating Instructions

KEEP FROZEN - Do Not Defrost. Appliances vary, adjust heating time accordingly. When serving, add salt & pepper to taste...Bon Appetit!

Microwave (Recommended Method)

1. No need to puncture film.
2. Microwave on HIGH for 4 -5 minutes or until heated through
3. Carefully remove film and serve.

Oven

1. No need to puncture film.
2. Heat in 350 degree oven for 25-30 minutes, or until internal temperature reaches 165 degrees.