Ingredients Jump to Instructions ↓

  1. 2 eggplants (about 1 pound each)

  2. 1/2 cup sliced green onions, including green tops

  3. 1 large clove garlic, minced

  4. 1/3 cup tomato juice or water

  5. 2 tablespoons olive oil or vegetable oil

  6. 2 cups seasoned croutons

  7. 2 1/2 cups (10 ounces) shredded Wisconsin Swiss cheese, divided

  8. 1/4 teaspoon thyme

  9. 1/8 to 1/4 teaspoon pepper Paprika

Instructions Jump to Ingredients ↑

  1. Halve eggplants lengthwise. Loosen and scoop out pulp leaving shells about 1/3 inch thick; reserve shells. Coarsely chop pulp; combine in 2 quart microwave dish with onions, garlic, tomato juice and oil. Microwave, covered with plastic wrap, on high 2 minutes. Mix; microwave, covered, 2 minutes longer. Add croutons, 2 cups of cheese, the thyme and pepper. Toss to mix. Spoon into eggplant shells, dividing equally. Sprinkle tops with the remaining cheese. Dust with paprika. Place on microwave platter, spoke fashion. Microwave on high power 8 minutes, turning a quarter turn every 2 minutes. Let stand 5 minutes.


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