Recipe: Quick And Dirty Low Fat Eggplant Dish

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Yield: 2 servings

      1 md To large eggplant; (depends
           -- on your appetite)
           Italian style tomato sauce;
           -- home made or jarred
           Thinly sliced low-fat
           -- mozzarella cheese
           Herbs of your choice; Basil
           -- and/or oregono preferred
           Smashed garlic or garlic
           -- powder
           Freshly ground black pepper
           Parmesian cheese; (grated)

Serves 2 heartily

Source: Wendy Baker's Fevered Brain

Time: two or three minutes to prepare-much longer to cook

Poke some holes in the eggplant with a fork and microwave it for a few minutes (this is to speed up the cooking process, not to completely mush up the eggplant.) Slice the eggplant lengthwise and cut slits in the meat in a diamond pattern. Spoon tomato sauce onto the eggplant halves, making sure some gets into the slits. sprinkle herbs, garlic and pepper on to taste. Place cheese slices sparingly on the sauce and aprinkle with parmesan cheese.

Now choose your cooking method.-Microwave covered, bake in a hot oven (longest method) or broil (trickiest method. until the eggplant is soft enough, the sauce is hot and the cheese melted (and bowned in the broiler) Serve rithe in the skin and people can either eat it all or scoop it out of the skin.

Note: You can also do this dish with sliced eggplant that you spray with olive oil spray, bake in the oven or broil until semi-soft, coat with sauce, cheese, herbs etc. and bake for a while in a hot oven until bubbly and nice.

Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Feb 8, 1999, converted by MM_Buster v2.0l.

Christian ARE better BECAUSE they are forgiven.

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