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Low-Fat Eggplant Parmesan

1 eggplant (aubergine), about 1 lb. (500 g), sliced 1/2" (1 1/4 cm) thick
15 oz can (425 g) tomato sauce
1 clove garlic, minced
1/2 tsp (2 1/2 mL) basil

Lay eggplant slices in single layer in flat baking dish lightly
sprayed with no-stick cooking spray. Combine sauce, garlic, basil,
and pour over the eggplant. Cover tightly and microwave 8-10
minutes, or until tender. (Alternatively, bake at 325, covered,
about 1/2 hour, or until tender.)

Sprinkle with 1/2 c. (125 mL) shredded skim-milk mozarella cheese.
If using microwave, let stand 5 minutes. If cheese is not melted,
microwave 1 minute. If baking, after adding cheese, return to oven
just until cheese is melted.


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5 of 6 people found the following review helpful:
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WOW! Tasty, quick and easy, January 12, 2006 - 02:45 PM
Reviewer: Barbara B from Salem, Oregon
I didn't leave enough time to make my regular eggplant parmesan so I searched for a microwavable alternative and found this recipe. Simple, quick and surprisingly tasty. I'm a cheese lover so I added another layer of shredded mozerella between the layers of eggplant and sauce but otherwise followed the recipe to the letter. I doubt if I'll ever go back to the baked version!

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