Eggplant Italiano
Ingredients:
½ cup finely chopped onion
½ cup finely chopped green pepper
½ cup finely chopped celery
1 teaspoon olive oil
2 (8-oz.) cans tomato sauce
⅔ cup packed brown sugar
1 ½ teaspoons oregano
1 ½ teaspoons basil
½ teaspoon garlic salt
1 medium eggplant, peeled and sliced
⅛ inch thick
1 ½ cups shredded Cheddar cheese, divided
Method:
In a 1-quart casserole, combine onion, green pepper, celery and olive oil; cover.
Place dish on glass tray.
Microwave at high (10) for 2 to 3 minutes or until crisptender.
Add tomato sauce, sugar, oregano, basil and garlic salt; blend well.
Spread 3 tablespoons sauce on bottom of 2-quart round casserole.
Layer half of eggplant, half of remaining sauce and ¼ cup cheese.
Repeat layers.
Place dish on glass tray.
Microwave at high (10) for 13 to 14 minutes or until bubbly and cheese is melted.