Spicy Eggplant Parmigiana
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
![Spicy Eggplant Parmigiana](https://www.tabasco.com/wp-content/uploads/2017/04/76-Spicy-Eggplant-Parmigiana-180x180.jpg 180w,https://www.tabasco.com/wp-content/uploads/2017/04/76-Spicy-Eggplant-Parmigiana-360x360.jpg 360w,https://www.tabasco.com/wp-content/uploads/2017/04/76-Spicy-Eggplant-Parmigiana.jpg 500w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
Preparation
Preheat oven to 400°F. Combine 1 tablespoon TABASCO® Sauce and olive oil in small bowl. Cut eggplant into 15 slices and arrange in single layer on baking sheet. Brush on TABASCO® Sauce mixture; broil 3 to 4 inches from heating element for two to three minutes. Turn over and brush with remaining TABASCO® Sauce mixture; broil two to three minutes.
Combine marinara sauce and remaining 1/2 tablespoon TABASCO® Sauce in medium bowl. In separate bowl mix together mozzarella cheese, chopped parsley and Parmesan cheese.
Arrange single layer of broiled eggplant on bottom of lightly greased 2-quart casserole or 9-inch square baking pan. Spread with one-third of both sauce and cheese mixtures. Repeat layers with remaining eggplant, sauce and cheese.
Bake for 15 minutes or until hot and bubbly. Let stand 10 minutes before serving.