Eggplant Marinara Gratin
1 medium onion
1. Combine onion, green pepper and garlic in a 2 quart casserole. Add sautéing liquid; stir. Microwave, uncovered, at high power until onion and pepper are tender, 2 1/2 to 3 minutes.
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 tablespoon sautéing liquid
1/2 cup tomato sauce
1 6 ounce can tomato paste
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1/8 teaspoon dried hot pepper flakes
1 medium eggplant (1 1/4 pounds)
8 ounces mozzarella cheese shredded
3 tablespoons grated parmesan cheese
2. Stir in tomato sauce and paste, parsley, sugar, basil, oregano, and pepper flakes. Microwave, uncovered, at high power until sauce is bubbly, 3 to 5 minutes; stir once during cooking.
3. Cut eggplant into 1/2 inch cubes; place in 8x8 inch baking dish. Microwave, covered with waxed paper, at high power until tender, 6 to 8 minutes; stir once during cooking.
4. Sprinkle eggplant evenly with 1/2 the mozzarella and parmesan cheeses. Spread sauce mixture evenly over cheese. Top evenly with remaining cheeses. 5. microwave, uncovered, at high power until cheese melts, 3 to 5 minutes; rotate dish 1/2 turn after about half of cooking time.
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