Microwaved Italian Eggplant |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you're trying to cut back on meat, you'll appreciate this main dish from Joan Donahue of Bensalem, Pennsylvania. The microwave makes it fast to fix these crumb-topped eggplant slices. Ingredients:
2 small eggplant, peeled |
1/4 cup dried bread crumbs |
1/2 teaspoon dried oregano |
1 tablespoon mayonnaise |
1 cup spaghetti sauce |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Cut eggplant into 3/4-in. slices. In a shallow bowl, combine the bread crumbs and oregano. Brush one side of each eggplant slice with mayonnaise. Dip mayonnaise side into crumb mixture; place crumb side up in a shallow 2-qt. microwave-safe dish.
2. Cover and microwave on high for 6-8 minutes or until tender. Drizzle with spaghetti sauce and sprinkle with cheeses. Cook, uncovered, 1 minute longer or until sauce is heated through. Yield: 4 servings.
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