I had never thought of making eggplant in the microwave before. Great way to make an eggplant meal without frying or using the oven! I added extra mozzarella cheese along with some garlic and red pepper flakes. It was great!
This was great! I didn't have low-sodium canned tomatoes, so I just used extra water and it was so flavorful, you'd never know it. Cooked in the microwave perfectly, which has now got me on a kick of full-on cooking in the microwave. Usually I just use it to heat things up, but I've since made a meatloaf and lasagna in the microwave and both came out great. So thanks for the great eggplant recipe, and thanks also for rediscovering a great time-saving cooking method that doesn't heat up the whole house!
This is great for a quick and very tasty meal. I skip the step of mixing tomato paste and water and I use a jar of (blush) Ragu that I doctor by adding some chile peppers, garlic, basil, oregano, fennel and just a touch of cinnamon. Once I made this with swiss cheese because I was out of mozzarella and it was just as good. I top the baking dish with a sheet of parchment paper before wrapping in plastic to microwave. Thanks for sharing.
Thank you for giving me a lower fat alternative to my usual (fried) eggplant parm. I had 5 small eggplants to use (which were great, not bitter and they had no seeds!) so I adjusted the sauce accordingly. I also added a touch of sugar & olive oil to the sauce (out of habit). Used a large 9x13 pan and I covered with saran wrap (making sure it didn't touch the eggplant, though). Came out great! Will be making the again!!
I was looking for a quick and easy recipe to use an eggplant I had on hand. Since I'm on a low sodium diet, I was delighted to find this recipe, which is easy and quick, as well as being low in sodium, and tasty! I was out of tomato paste, so substituted 2 8 ounce cans of no salt added tomato sauce for the tomato paste and water. My casserole was a little soupy, so next time I will cut back on the tomato sauce -- or use the paste and water as specified. For the mozarella cheese I used a fresh, low sodium brand. I also used grated Asiago cheese instead of Parmesan because the brand I use has more flavor and less sodium than Parmesan has. — Dec 3, 2005