Eggplant Ricotta Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| 1 container frozen Breaded Eggplant Slices, opposite | ||
| Ricotta cheese | 3/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Onion powder | 1/4 Teaspoon | |
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
| Tomato | 1 Medium, chopped | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Parsley flakes | 1/2 Teaspoon, dried | |
Directions
Arrange frozen eggplant slices in single layer in 8 x 8-in baking dish.
Overlap edges if necessary.
Cover with wax paper.
Microwave at High 2 to 4 minutes, or until defrosted, rearranging slices after half the cooking time.
In small bowl combine ricotta cheese, milk, salt and onion powder.
Pour evenly over eggplant.
Sprinkle with mozzarella cheese.
Cover with wax paper.
Reduce power to 50% (Medium).
Microwave 5 to 7 minutes, or until cheese melts, rotating dish 1 or 2 times.
Sprinkle with tomato, Parmesan cheese and parsley.
Re-cover.
Microwave at 50% (Medium) 3 to 6 minutes, or until hot.
Overlap edges if necessary.
Cover with wax paper.
Microwave at High 2 to 4 minutes, or until defrosted, rearranging slices after half the cooking time.
In small bowl combine ricotta cheese, milk, salt and onion powder.
Pour evenly over eggplant.
Sprinkle with mozzarella cheese.
Cover with wax paper.
Reduce power to 50% (Medium).
Microwave 5 to 7 minutes, or until cheese melts, rotating dish 1 or 2 times.
Sprinkle with tomato, Parmesan cheese and parsley.
Re-cover.
Microwave at 50% (Medium) 3 to 6 minutes, or until hot.
Chef
