Eggplant Parmesan With Bread Crumb
|Canned tomatoes in tomato puree||16 Ounce (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Salad oil||2 Tablespoon|
|Oregano leaves||1⁄2 Teaspoon|
|Mozzarella cheese||16 Ounce, shredded (1 Package)|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. In 2-quart casserole or bowl, place tomatoes with their liquid; with spoon, break tomatoes into small pieces. Stir in tomato sauce, salad oil, sugar, basil, and oregano leaves; cover with casserole lid or large plate. Cook at high (100% power) 14 minutes, stirring after 7 minutes, until sauce thickens slightly.
2. Meanwhile, combine mozzarella, bread crumbs, and Parmesan. Cut eggplant crosswise into 1/4-inch-thick slices.
3. In 2 1/2- to 3-quart casserole, spoon 1/2 cup tomato mixture onto bottom of casserole. Cover mixture with one-third of eggplant slices, then one-third of remaining tomato mixture; sprinkle with one-third of cheese mixture. Repeat eggplant, tomato mixture, and cheese-mixture layers twice.
4. Cover with casserole lid or inverted large plate. Cook at medium high (70% power) 25 minutes or until eggplant is tender when pierced with a fork, rotating casserole one-quarter turn every 10 minutes.