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EGGPLANT PARMESAN (If You Love Eggplant, You'll Love This!) 1 large peeled, sliced eggplant 2 eggs 1 c. mayonnaise 1 medium onion, chopped 1/4 c. green pepper, chopped 1 c. Parmesan cheese 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. butter 1 slice whole wheat toast In a 2-cup glass casserole, Microwave on High, covered, eggplant for 4 to 6 minutes; drain well. In medium mixing bowl, blend eggs, mayonnaise, onion, green pepper, Parmesan cheese, salt and pepper. Combine with eggplant. Butter toast; crumble and sprinkle on top. Microwave on High for 4 to 6 minutes, rotating dish 1/4 turn halfway through cooking until hot and bubbly. Rest, covered, for 5 minutes. Serves 4 to 6. You may substitute zucchini or summer squash for egg- plant. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |