QUICK & EASY EGGPLANT PARMESAN IN THE MICROWAVE
This is my grandmother's recipe, I'm not sure where she got it. It only takes about 14 minutes in the microwave for a quick dinner. If you want meat you can add it to your sauce.
Provided by Chefcheryl
Categories Low Cholesterol
Time 24m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant; cut into 1/8" slices. In bowl combine tomato paste, water and tomatoes. Mix well. Add oregano and basil, Spread sauce on bottom of 2-Qt casserole. Layer half of eggplant, more sauce, and half the mozzarella cheese. Repeat layers. Finish by sprinkling Paremsan cheese on top. Cover casserole.
- Place in microwave and cook on High 14 minutes, turning dish once after 7 minute if your microwave does not rotate. Make sure cheese has melted.
- Serves 4.
- To Freeze: Label casserole and freeze up to 2 months.
- To Thaw: Thaw and place in microwave on High for 7 minutes.
MICROWAVE EGGPLANT (AUBERGINE) PARMESAN
This becomes a healthier dish by microwaving instead of frying the eggplant (eggplant is like a sponge and quickly soaks up the cooking oil). This recipe has good flavor but if you think you would miss not having meat, you could add some cooked ground beef (about 1/2lb) as one of the layers.
Provided by MMers
Categories Cheese
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel eggplant.
- Cut into 1/4 inch thick slices.
- In shallow bowl, mix egg with milk.
- Place bread crumbs in another shallow bowl and mix in the basil, oregano and garlic.
- Dip eggplant slices first into the egg mixture and then into the bread crumb mixture.
- Arrange half of the eggplant on a 10 inch microwaveable plate lined with paper towels.
- Microwave, uncovered, on HI for about 4 minutes.
- Repeat with remaining eggplant.
- Spread 1/4 cup spagetti sauce in an 8 inch square microwaveable baking dish.
- Layer half of the eggplant, half of the mozzarella and half of the remaining sauce in dish.
- Repeat layers.
- Sprinkle with Parmesan cheese.
- Microwave, covered, on HI for about 4 minutes then at 50% for 10 minutes.
- Let stand, covered, for 5 minutes before serving.
MICROWAVED ITALIAN EGGPLANT
If you're trying to cut back on meat, you'll appreciate this main dish from Joan Donahue of Bensalem, Pennsylvania. The microwave makes it fast to fix these crumb-topped eggplant slices.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut eggplant into 3/4-in. slices. In a shallow bowl, combine the bread crumbs and oregano. Brush one side of each eggplant slice with mayonnaise. Dip mayonnaise side into crumb mixture; place crumb side up in a shallow 2-qt. microwave-safe dish. , Cover and microwave on high for 6-8 minutes or until tender. Drizzle with spaghetti sauce and sprinkle with cheeses. Cook, uncovered, 1 minute longer or until sauce is heated through.
Nutrition Facts : Calories 234 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 571mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges
PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS
I don't like mushy eggplant so had to develop my own recipe. I've checked in Zaar and although there are some close to mine, there is just enough difference to make it worthwhile posting. When I'm having spaghetti, I always make enough sauce and freeze it so that I can have eggplant the following week or so. I don't peel eggplant but that's your choice.
Provided by CoolMonday
Categories Vegetable
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wash eggplant, dry, trim ends.
- Slice to 1/4 inch rounds.
- Sprinkle salt on both sides.
- Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
- Rinse well and pat dry with paper towels.
- Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
- Coat both sides of slices in flour.
- Dip in egg.
- Coat in breadcrumbs.
- Stack in separate dish.
- Heat oil in pan.
- Brown slices in oil a few at a time, may have to change oil if it gets too brown.
- Drain on papertowels (I just do this in layers).
- In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
- Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
- Repeat layers till done. Takes me three layers, so divide all items in three.
- Bake at 350 for 30-35 minutes until cheese melts.
Nutrition Facts : Calories 668.3, Fat 31.9, SaturatedFat 12.2, Cholesterol 177.3, Sodium 1144.7, Carbohydrate 65.8, Fiber 10.6, Sugar 14.9, Protein 30.1
EGGPLANT (AUBERGINE) PARMESAN
This recipe comes from a Food Network, a show called Weighing In. This has to be the BEST Eggplant Parmesan. This recipe was quick and easy. The eggplant comes out crispy and not soggy. I served steamed asparagus and a large salad with this dish. I hope you enjoy this recipe as much as we do!
Provided by Meighan
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet.
- Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack.
- Repeat for each round of eggplant and then bake in oven for 15 minutes.
- While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat.
- Add onion and garlic and sauté until soft, about 1 1/2 minutes.
- Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
- Remove eggplant from oven and leave oven at 350 degrees F.
- Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds.
- Pour the tomato sauce over the eggplant and top with the cheeses.
- Bake for 30 minutes until cheese is soft and bubbly.
- Remove from oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 315.2, Fat 12.9, SaturatedFat 6.1, Cholesterol 31.9, Sodium 1271.7, Carbohydrate 31.7, Fiber 6.6, Sugar 10, Protein 20.2
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