| Ingredients |
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| Eggplant parmesan filling (crushed tomatoes [crushed tomatoes, tomato puree, salt, citric acid, and calcium chloride], part-skim mozzarella cheese [grade a pasteurized part-skim milk, salt, enzymes and cultures], ricotta cheese [pasteurized whey, cream, and milk], roasted eggplant, zucchini, cornstarch, tomato puree [water, tomato paste], roasted green bell pepper, roasted onions, carrots, roasted red bell pepper, water, sun dried tomatoes [red roma sun dried tomatoes, salt], parmesan cheese [pasteurized part-skim milk, cheese cultures, enzymes & salt, powdered cellulose {to prevent caking}], honey, basil, expeller pressed canola oil, salt, extra virgin olive oil, garlic powder, black pepper, spices, red pepper chile flakes, citric acid) | Eggplant | | Sauce (crushed tomatoes [crushed tomatoes, tomato puree, salt, citric acid, and calcium chloride], tomato puree [water, tomato paste], water, onions, honey, basil, expeller pressed canola oil, salt, extra virgin olive oil, garlic powder, black pepper, spices, red pepper chile flakes, citric acid) | Part-skim mozzarella cheese (grade a pasteurized part-skim milk, salt, enzymes and cultures) |
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