Aubergine Ricotta
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 continer frozen breaded aubergine slices
3/4 cup lowfat ricotta cheese
1/2 cup 1%% low-fat milk
1/2 teaspoon salt
1/4 teaspoon onion powder
1/2 cup shredded lowfat mozzarella cheese
1 medium tomato, peeled and chopped
2 tablespoons fat-free parmesan cheese, grated
1/2 teaspoon dried parsley

Preparation

1 Serves 4 entrees or 6 side dishes. Arrange frozen aubergine 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. 2 In small bowl combine ricotta cheese, milk, salt and onion powder. Pour evenly over aubergine. Sprinkle with the 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. 3 Sprinkle with tomato, Parmesan cheese and parsley. Re-cover. Microwave at 50%% (Medium) for 3 to 6 minutes, or until hot.

About


A quick version of eggplant Parmesan.