Preparation:
The microwave eliminates having to fry the eggplant to
make this dish.
Peel eggplant; cut into 1/4-inch thick slices.
In shallow bowl, beat egg with milk. Spread bread
crumbs in shallow plate. dip eggplant slices into
egg mixture then into crumbs to coat well.
Arrange half of the eggplant in 10-inch microwaveable
plate lined with paper owels. Microwave, uncovered, at
High for about 4 minutes or until tender, rearranging
slices once halfway through cooking time. Repeat with
remaining eggplant.
Spread 1/4 cup of the spaghetti sauce in 8-inch square
microwaveable baking dish. Layer half of the eggplant,
half of the mozzarella and half of the remaining
spaghetti sauce in dish; repeat layers. Sprinkle with
Parmesan cheese.
Microwave, covered, at High for about 4 minutes or
just until hot. Rotate dish; microwave at Medium
(50%) covered, for 10 minutes or until hot and
bubbling, rotating dish once halfway through cooking
time. Let stand covered, for 5 minutes. |
