Aubergine Ricotta

• 1 aubergine continer frozen breaded, slices
• 3/4 cup lowfat ricotta cheese
• 1/2 cup 1% low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/2 cup shredded lowfat mozzarella cheese
• 1 medium tomato peeled and chopped
• 2 tablespoons fat-free Parmesan cheese grated
• 1/2 teaspoon dried parsley

1. Serves 4 entrees or 6 side dishes. Arrange frozen aubergine slices in single layer in 8 x 8-in. baking dish. Overlap edges if necessary. Cover with wax paper. Microwave at High 2 to 4 minutes, or until defrosted, rearranging slices after half the cooking time.
2. In small bowl combine ricotta cheese, milk, salt and onion powder. Pour evenly over aubergine. Sprinkle with the mozzarella cheese. Cover with wax paper. Reduce power to 50%% (Medium). Microwave 5 to 7 minutes, or until cheese melts, rotating dish 1 or 2 times.
3. Sprinkle with tomato, Parmesan cheese and parsley. Re-cover. Microwave at 50%% (Medium) for 3 to 6 minutes, or until hot.

aubergine, ricotta cheese, milk, salt, onion powder, mozzarella cheese, tomato, parmesan cheese, parsley

Taken from www.yummly.com/recipe/Aubergine-Ricotta-1645989 (may not work)