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Microwave Eggplant Parmigiana

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Ingredients
  Eggplant 1 1⁄4 Pound (1 Medium Sized)
  Water 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  All purpose flour 4 Teaspoon
  Canned tomatoes 14 1⁄2 Ounce, cut up (1 Can)
  Tomato paste 1⁄8 Cup (2 tbs)
  Dried oregano 1⁄2 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Sliced mozzarella cheese 6 Ounce
Directions

MAKING
1 Peel the eggplant, if desired and cut it into 1/2-inch-thick slices.
2 In a 1-quart casserole combine the eggplant and water.Cook, covered, on 100% power (high) for 5 to 7 minutes or till the eggplant is tender.
Drain and set aside.
3 In the 1-quart casserole combine onion, celery, garlic, and butter or margarine.Cook, covered, on high for 1 to 2 minutes or till vegetables are tender.Stir in flour,undrained tomatoes, tomato paste, oregano, pepper, and bay leaf.
4 Cook, uncovered, on high for 4 to 6 minutes or till slightly thickened and bubbly, stirring every 2 minutes.Remove the bay leaf.
5 In a 10x6x2-inch baking dish layer half of the tomato mixture, Parmesan cheese, and half of the mozzarella cheese.Top with eggplant, overlapping if necessary.
6 Spoon on the remaining tomato mixture and cover with a vented clear plastic wrap.Cook on high for 3 to 5 minutes or till heated through, turning the dish twice.
7 Cut the remaining slices of mozzarella cheese into triangles.Top the casserole with the cheese triangles.Let stand, covered, for 1 to 2 minutes or till cheese is slightly melted.

SERVING
8 Garnish with a sprig of fresh oregano and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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