- 1 eggplant, peeled and cut into 1/4 inch lengthwise slices
- 2 1/2 C marinara sauce
- 2 C mozzarella cheese
- 1 C artichoke hearts (squeeze out the water)
Lay out eggplant slices on paper towels. Salt generously and let sit 10 min. (this gets out the bitter taste).
Spread 1/2 C sauce into 8” square, microwave safe baking dish. Cover with layer of eggplant, then 1/2 C sauce, 1/2 C cheese, 1/2 C artichoke, remains of eggplant, 1/2 C sauce, 1/2 C cheese, remains of the artichoke, 1 C of sauce, and 3/4 C cheese. Cook in microwave for 15 min. on high, rotating half a turn in the middle of the cooking.