Microwave Eggplant (Aubergine) Parmesan
- Reviews 1
Ready In: 43 mins
Serves: 4-6
Ingredients
- 1 eggplant (about 1 lb)
- 1 egg
- 2 tablespoons milk
- 1 cup dry breadcrumbs
- 3⁄4 teaspoon dried basil
- 3⁄4 teaspoon dried oregano
- 3⁄4 teaspoon garlic powder
- 1 3⁄4 cups spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1⁄3 cup freshly grated parmesan cheese
Directions
- 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.
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