Yield: 1 servings
|1 medium||Eggplant; (about 1 pound)|
|3 tablespoons||Extra virgin olive oil|
|1 \N||Clove garlic; minced|
|1 dash||Dried basil|
|\N \N||Salt to taste|
|1 medium||Tomato; sliced|
|\N \N||Black olives; sliced 1 medium|
|\N \N||Yellow onion; sliced|
|\N \N||Mushrooms; sliced|
|3 tablespoons||Freshly shredded Parmesan cheese|
Cut eggplant in half lengthwise. Place cut sides up on a 9-inch pie plate.
Set aside. In a small bowl, combine oil, garlic, basil and salt. Mix well.
Brush mixture over cut surfaces of eggplant. To each cut eggplant, arrange tomato slices on top. Arrange black olives, onions and mushrooms on top tomato slices. Micro-cook until onions are tender. Serve hot with cheese sprinkled on top.
Approximately 5 minutes.
Per serving (excluding unknown items): 362 Calories; 41g Fat (99% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 3mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2083 Converted by MM_Buster v2.0l.