2 Boxes of Trader Joe’s frozen eggplant cutlets 1-2 large mozzarella cheese balls, thinly sliced 1 large jar trader Joe’s original spaghetti sauce 1 can TJ’s herbal tomato sauce 1 onion, chopped 2 bell peppers, chopped Freshly grated Parmesan cheese butter Olive oil Allow eggplant cutlets to thaw out. Saute onions and peppers in butter and olive oil until soft. Mix spaghetti and tomato sauce with onion and peppers. Season with salt and pepper to taste. In 13×9 pan add a little of the sauce mixture on the bottom of pan. Spread a layer of eggplant cutlets on top and then a layer of the sauce. Add a layer of mozzarella cheese and sprinkle some of the Parmesan on top. Repeat and bake at 400′ until cheese is melted and bubbly. Submitted by Lisa Scott, Cooking Instructor, Conejo Valley Adult School and co-owner of The Fabulous Foodies.