Side Dishes
1 small eggplant about 3/4 lb. (375 g)
1 large egg
1/3 cup Italian-seasoned bread crumbs
(oregano thyme, etc.) (100 ml)
1 1/2 cups shredded Mozzarella cheese (375 mL)
1/4 cup grated Parmesan cheese (60 mL)
1 large ripe tomato sliced
1 -8 oz. (250 mL) can tomato sauce
1 teaspoon (5 mL) dried basil
Cut the stem and green cap off eggplant. Peel purple skin using a vegetable blender. Cut crosswise slices about 1/2 inch thick.
Crack egg into a pie plate and beat lightly with a fork. Put bread crumbs on a square of waxed paper and dip both sides of slices in beaten egg and then in crumbs. Arrange in the bottom of an 8 - inch round microwave baking dish, overlapping slices to fit if necessary. Cover with waxed paper.
Microwave on high 8 - 9 minutes, rotating dish a half turn midway through cooking.
Sprinkle half of each cheese over eggplant. Place tomato slices on top. Pour tomato sauce over all, sprinkle with basil. Top with remaining cheese. Re-cover and microwave on 70 % (medium-high) 6 - 8 minutes. Let stand 5 minutes before serving.