 |
|
Eggplant Parmesan
1 eggplant (aubergine), about 1 lb. (500 g), sliced 1/2" (1 1/4 cm) thick
15 oz can (425 g) tomato sauce
1 clove garlic, minced
1/2 tsp (2 1/2 mL) basil
Lay eggplant slices in single layer in flat baking dish lightly
sprayed with no-stick cooking spray. Combine sauce, garlic, basil,
and pour over the eggplant. Cover tightly and microwave 8-10
minutes, or until tender. (Alternatively, bake at 325, covered,
about 1/2 hour, or until tender.)
Sprinkle with 1/2 c. (125 mL) shredded skim-milk mozarella cheese.
If using microwave, let stand 5 minutes. If cheese is not melted,
microwave 1 minute. If baking, after adding cheese, return to oven
just until cheese is melted.
|
|
Eggplant Parmesan 04