Microwaved Eggplant Parmesan
|White bread slice||1 , crumbled|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Spaghetti sauce||2 Cup (32 tbs)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
Pierce skin of eggplant several times.
Place eggplant on paper towel lined oven tray.
Cook at HIGH 5 to 6 minutes, or until eggplant is almost tender; roll over twice.
Let cool, then peel, if desired, and cut into 1/2-inch slices.
Meanwhile, combine bread, Parmesan cheese and butter.
In 8-inch square dish, alternately layer spaghetti sauce, eggplant, crumb mixture and mozzarella cheese.
Cover with wax paper.
Cook at HIGH 14 to 16 minutes, or until hot and bubbly.
Let stand, covered, 5 minutes before serving.