(If You Love Eggplant, You'll Love This!)
1 large peeled, sliced
1 c. mayonnaise
1 medium onion, chopped
1/4 c. green pepper, chopped
1 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. butter
1 slice whole wheat toast
In a 2-cup glass casserole, Microwave on High, covered,
eggplant for 4 to 6 minutes; drain well. In medium mixing
bowl, blend eggs, mayonnaise, onion, green pepper, Parmesan
cheese, salt and pepper. Combine with eggplant. Butter toast;
crumble and sprinkle on top. Microwave on High for 4 to 6
minutes, rotating dish 1/4 turn halfway through cooking until
hot and bubbly. Rest, covered, for 5 minutes. Serves 4 to 6.
You may substitute zucchini or summer squash for egg-
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