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Eggplant Parmesan

American.foodie's picture
Eggplant parmesan is a cheesy and delicious eggplant bake. Made with zesty spaghetti sauce and mozzarella cheese, the eggplant parmesan has egg in it and is microwaved to cook. Finished with a cheese toppoing, the eggplant parmesan has a bit of crunch to it due to dry breadcrumbs in it.
  Egg 1
  Milk 2 Tablespoon
  Italian seasoned fine dry bread crumbs 1 Cup (16 tbs)
  Eggplant 1 Medium, peeled and cut into 1/4-inch slices
  Spaghetti sauce 15 1⁄2 Ounce (1 Jar)
  Shredded mozzarella cheese 8 Ounce (2 Cups)
  Grated parmesan cheese 2 Tablespoon

In pie plate, beat together egg and milk.
Place bread crumbs in anotherpie plate.
Dip eggplant slices in egg mixture, then in crumbs to coat well.
Arrange 1/2 of the eggplant slices on a 10-inch microwave-safe plate lined with paper towels.
Microwave, uncovered, on HIGH 4 minutes or until tender, rearranging slices once during cooking.
Repeat with remaining eggplant.
Spread 1/4 cup of the spaghetti sauce in 8- by 8-inch microwave-safe baking dish.
Layer 1/2 of the eggplant, 1/2 of the mozzarella and 1/2 of the remaining spaghetti sauce in dish; repeat layers.
Sprinkle with Parmesan cheese.
Cover with vented plastic wrap; microwave on HIGH 4 minutes or until hot.
Rotate dish.
Reduce power to 50%.
Microwave, covered, 10 minutes or until hot and bubbling, rotating dish once during cooking.
Let stand, covered, 5 minutes.

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Eggplant Parmesan Recipe