Cheese Tomato Eggplant Casserole Recipe
Ingredients
| Tomato sauce | 1 Can (10oz) | |
| Eggplant | 1 Medium, pounded | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Shredded Cheddar cheese | 2 Cup (16 tbs) |
Directions
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.
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.
Chef
