Cheese Tomato Eggplant Casserole
|Canned tomato sauce||15 Ounce (1 Can)|
|Eggplant||1 1⁄2 Pound (1 Medium Sized)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
1. Pour 1/2 cup of the tomato sauce into baking dish, 12 x 7 1/2 x 2 inches. Cut eggplant into halves lengthwise; cut crosswise into 1/4-inch slices. Layer one-third of eggplant and 1/3 cup tomato sauce in baking dish. Repeat layers twice. Sprinkle with Parmesan cheese, oregano and garlic. Cover tightly and microwave on high (100%) 6 minutes; rotate baking dish 1/2 turn. Microwave until tender when pierced in center with fork, 4 to 7 minutes longer.
2. Sprinkle eggplant with Cheddar cheese; rotate baking dish 1/2 turn. Microwave uncovered on medium-high (70%) until hot and bubbly and cheese is melted, 2 to 4 minutes. Let stand 5 minutes.