Microwave Eggplant Parmigiana
|Eggplant||1 1⁄4 Pound (1 Medium Sized)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||4 Teaspoon|
|Canned tomatoes||14 1⁄2 Ounce, cut up (1 Can)|
|Tomato paste||1⁄8 Cup (2 tbs)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Sliced mozzarella cheese||6 Ounce|
1 Peel the eggplant, if desired and cut it into 1/2-inch-thick slices.
2 In a 1-quart casserole combine the eggplant and water.Cook, covered, on 100% power (high) for 5 to 7 minutes or till the eggplant is tender.
Drain and set aside.
3 In the 1-quart casserole combine onion, celery, garlic, and butter or margarine.Cook, covered, on high for 1 to 2 minutes or till vegetables are tender.Stir in flour,undrained tomatoes, tomato paste, oregano, pepper, and bay leaf.
4 Cook, uncovered, on high for 4 to 6 minutes or till slightly thickened and bubbly, stirring every 2 minutes.Remove the bay leaf.
5 In a 10x6x2-inch baking dish layer half of the tomato mixture, Parmesan cheese, and half of the mozzarella cheese.Top with eggplant, overlapping if necessary.
6 Spoon on the remaining tomato mixture and cover with a vented clear plastic wrap.Cook on high for 3 to 5 minutes or till heated through, turning the dish twice.
7 Cut the remaining slices of mozzarella cheese into triangles.Top the casserole with the cheese triangles.Let stand, covered, for 1 to 2 minutes or till cheese is slightly melted.
8 Garnish with a sprig of fresh oregano and serve.