Michael Angelo’s Eggplant Medallions is a high-fiber vegan dish with baked eggplant that’s lightly breaded in Italian seasonings. It has sauce made from organic tomatoes, imported Italian olive oil, a blend of cannellini and kidney beans and Italian herbs and spices. This dish surpassed Michael Angelo’s Eggplant Rolletini in taste. The Medallions have one advantage: no cheese mixture (I’m not a fan of ricotta).

I cooked the eggplant in the oven, not the microwave. These types of frozen meals almost always do better in an oven.