3 tbsp (60 ml) corn oil
2 large Eggplants, cut into rings 1 cm (1/2 inch) thick
pepper, to taste
2 tsp (10 ml) chopped fresh marjoram or 1 tsp (5 ml) dried
2 tbsp (30 ml) fresh wholemeal breadcrumbs
1 tbsp (15 ml) grated Parmesan cheese
fresh marjoram, to garnish
2 large Eggplants, cut into rings 1 cm (1/2 inch) thick
pepper, to taste
2 tsp (10 ml) chopped fresh marjoram or 1 tsp (5 ml) dried
2 tbsp (30 ml) fresh wholemeal breadcrumbs
1 tbsp (15 ml) grated Parmesan cheese
fresh marjoram, to garnish
method
1. Lightly grease a 900 ml (1 1/2 pint) ovenproof dish with 5 ml (1 tsp) of the oil and set aside.
2. Put Eggplant into a bowl with 300 ml (2 pint) boiling water. Cover, cook 100% (High) 6 minutes, stirring twice. Drain well.
3. Brush slices on both sides with oil.
4. Layer in the casserole, sprinkle with seasoning and marjoram.
5. Mix breadcrumbs and Parmesan and sprinkle over Eggplant.
6. Cover, cook 100% (High) 10 minutes, turning casserole once, until Eggplant is tender.
7. Brown surface under a preheated grill if liked.
2. Put Eggplant into a bowl with 300 ml (2 pint) boiling water. Cover, cook 100% (High) 6 minutes, stirring twice. Drain well.
3. Brush slices on both sides with oil.
4. Layer in the casserole, sprinkle with seasoning and marjoram.
5. Mix breadcrumbs and Parmesan and sprinkle over Eggplant.
6. Cover, cook 100% (High) 10 minutes, turning casserole once, until Eggplant is tender.
7. Brown surface under a preheated grill if liked.
serving amount
serves 4
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