| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 2 | servings | |
INGREDIENTS
| 1 | md | To large eggplant; (depends on your appetite) |
| Italian style tomato sauce; home made or jarred | ||
| Thinly sliced low-fat mozzarella cheese | ||
| Herbs of your choice; Basil and/or oregono preferred | ||
| Smashed garlic or garlic powder | ||
| Freshly ground black pepper | ||
| Parmesian cheese; (grated) |
INSTRUCTIONS
Serves 2 heartily Source: Wendy Baker's Fevered Brain Time: two or three minutes to prepare-much longer to cook Poke some holes in the eggplant with a fork and microwave it for a few minutes (this is to speed up the cooking process, not to completely mush up the eggplant.) Slice the eggplant lengthwise and cut slits in the meat in a diamond pattern. Spoon tomato sauce onto the eggplant halves, making sure some gets into the slits. sprinkle herbs, garlic and pepper on to taste. Place cheese slices sparingly on the sauce and aprinkle with parmesan cheese. Now choose your cooking method.-Microwave covered, bake in a hot oven (longest method) or broil (trickiest method. until the eggplant is soft enough, the sauce is hot and the cheese melted (and bowned in the broiler) Serve rithe in the skin and people can either eat it all or scoop it out of the skin. Note: You can also do this dish with sliced eggplant that you spray with olive oil spray, bake in the oven or broil until semi-soft, coat with sauce, cheese, herbs etc. and bake for a while in a hot oven until bubbly and nice. Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Feb 8, 1999, converted by MM_Buster v2.0l.
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