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Aubergine Casserole

Recipe Supplied by: Microwave Technologies Association
Serves: 2 People

2 medium sized aubergines
2 eggs
1 tblspn milk
pinch black pepper
50g brown breadcrumbs
300mls ready prepared tomato sauce (for pasta - not ketchup)
150 gms cheese, grated
1 tbpsn fresh chopped marjoram

Peel the aubergines and cut into 1 cm slices.
Beat the eggs, milk and pepper together in a bowl.
Put the breadcrumbs on to a plate. Dip the aubergine slices in the the egg mixture, then the breadcrumbs until well coated. Arrange layers of aubergine slices, tomato sauce and cheese in a shallow greased oven proof dish. Cover top with the chopped marjoram.
Cover dish with a well fitting lid or cling wrap and cook on medium power for 15 minutes, until piping hot and cooked through.
Leave to stand for 5 minutes before serving.

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