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Eggplant Parmesan - Garden Fresh,
Microwave Quick
From Cheryl McCord
Ingredients:
|
1 medium |
Eggplant |
|
light sprinkling |
Salt |
|
¾ cup |
Pasta Sauce |
|
1 sprig |
Fresh Basil (Sweet or Lime) |
|
6 sprigs |
Garlic Chives |
|
3 large |
Mushrooms |
|
4 slices |
Mozzarella Cheese |
|
¼ cup |
Parmesan Cheese |
Directions:
Wash eggplant, cut ends off, and slice in ½-inch slices. Lightly salt each slice
and arrange in a glass baking dish with a cover. Microwave for 4 minutes or until
softened.
On each slice of eggplant:
- Spread a tablespoon of pasta sauce.
- Place a basil leaf.
- Sprinkle garlic chives (cut with kitchen scissors).
- Place the mushrooms (cut in rounds).
- Spread one more teaspoon of pasta sauce on top.
Put the mushroom stems and any remaining pieces in the dish around the eggplant.
Spread the rest of the pasta sauce on the mushrooms. Cover and microwave for 4 minutes.
Then put a cheese slice to fit on each eggplant and sprinkle with the grated Parmesan
cheese. Return to the microwave for 1-2 minutes to melt the cheese.
Serve hot with bulgur. The juices from the Eggplant Parmesan, poured over hot bulgur,
make a delicious, healthy meal.
Bulgur
Ingredients:
|
2 cups |
Water |
|
1 cup |
Bulgur |
Bring the water to boil in a deep sauce pan. Add the bulgur and stir. Turn heat
down to low and simmer for 15-20 minutes or until water is gone.
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