Eggplant Ricotta

Photo: flickr user aarrkk

Ingredients

1 ct frozen Breaded Eggplant Slices see recipe

cup lowfat ricotta cheese

cup 1%% low-fat milk

teaspoon salt

teaspoon onion powder

cup shredded lowfat mozzarella cheese

1 medium tomato peeled and chopped

2 tablespoons fat-free parmesan cheese grated

teaspoon dried parsley

Preparation

Serves 4 entrees or 6 side dishes. Arrange frozen eggplant 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.

In small bowl combine ricotta cheese, milk, salt and onion powder. Pour evenly over eggplant. 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.

Sprinkle with tomato, Parmesan cheese and parsley. Re-cover. Microwave at 50%% (Medium) for 3 to 6 minutes, or until hot.