|Fast, easy and yummy!
Yields approximately 8 servings
1 small eggplant (about 1 pound)
2 tablespoons dried bread crumbs
1/4 teaspoon oregano
1 tablespoon mayonnaise
1 jar chunky spaghetti sauce
1 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For Zucchini Parmesan: Substitute 2 small zucchini (6 oz each), cut lengthwise
in half. In step 3, cook 8 to 10 minutes. If necessary, drain liquid from
Cut eggplant crosswise into 3/4 inch thick slices.
On waxed paper, combine bread crumbs and oregano.
Brush eggplant slices on one side with mayonnaise, then coat on same side
with crumb mixture.
In shallow casserole, arrange eggplant slices, crumb-sides up, overlapping
slices if necessary.
Cook, covered with waxed paper, on High inthe microwave for 12 to 15 minutes
until eggplant is very tender. Rearrange eggplant slices and rotate dish
halfway through cooking.
In small bowl, cook spaghetti sauce on high 1 to 3 minutes until
Meanwhile, sprinkle half the mozzarella cheese over the eggplant.
Spoon sauce over the cheese, then top with the remaining mozzarella cheese
and Parmesan cheese.
Cook on High 2 to 4 minutes until cheese melts.
Serve with spaghetti.