Product Recipes
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 clove garlic, minced
- 1 tbsp olive oil
- One 16 oz eggplant
- One 4 oz can mushroom pieces, drained
- Salt and pepper to taste
- 2 tbsp dry bread crumbs
- 2 tbsp grated Parmesan cheese
- Mild paprika
- Place onion, bell pepper, garlic, and oil in a 4-cup glass measure or glass bowl. Cover with plastic wrap and vent. Microwave on high for 4 minutes.
- Do not cut cap off eggplant. Cut eggplant in half lengthwise. Without cutting the skin, cube flesh and scoop in from skin.
- Set shells aside. Add cubed eggplant to onion mixture.
- Recover. Stirring midway through cooking, microwave on high for 6 to 8 minutes or until vegetables are tender.
- Add mushrooms, salt, and pepper.
- Divide eggplant mix into the 2 reserved shells.
- Sprinkle with bread crumbs, cheese and paprika.
- Do not cover. Microwave on high for 2 to 4 minutes or until thoroughly hot.
