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.

Wendy

"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.

Ozgirl > wrote:


: "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.

I usually have onions and garlic too, but I was leaving the next day so
I was busy using everything up.

Wendy: