"W. Baker" > wrote in message
...
> The other night, when it was quite hot in NYC I had an eggplant I
> wanted
> to use up and didn't want to het up me and the kitchen with the oven,
> or
> even the top of the stove, so here is my clean ot the fridge delicious
> microwave, one course dinner dish-Nothing writ in stone here
>
> Ingredients:
> 1 eggplant-halved lenghthwise-unpeeled
> 1 8-10 oz box mushrooms thickly slicesor halved if small
> 1/2lb fresh tomatoes--sliced
> 8-12 os of jarred pasta sauce(left over &in freezer-defrosted)
> 1tsp oregono
> 1tsp thyme
> garlic powder or crushed fresh garlic(if you have any)
> 1/4 C grated parmegian or romano cheese(what's on hand)
> Black pepper to taste
>
> Cut some deep hatch marks into the flesh oof the eggplant and place
> faace
> down in a large microwave dish(I used a largish pyrex baking
> dish11x17")
> Cover wth microwave safe plastic and zap for about 7-9 minuites
> depeding
> on machine and size of eggplant. Remove form microwave adn drain off
> accumulated fluit and turn eggplant halves flesh side up. Places
> other
> vegetables on top and around eggplant, spoon sauce on, add herbs and
> pepper and top with brated cheese. Cover with same piece of wrap and
> zap
> for about 4 minuts. remove wrap and serve. (I had no onions in the
> house
> so they were not included, but they would be good too.)
>
> If you can't eat cheese, use some anchovies or brined capers to give
> the
> dish its saltly tang.

How very Italian-y yummy! I think even my boys would eat that, possibly
picking out the mushrooms though I always have onion and at least
jarred garlic if not fresh. In fact I usually have everything in that
recipe except the eggplant on hand. Be nice with Parmiagiana (spell
checker not liking that but not offering an alternative) chicken.