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Microwave Eggplant Parmigiana

chef.jackson's picture
Ingredients
  Eggplant 1 1⁄4 Pound (1 Medium Sized)
  Water 1⁄4 Cup (4 tbs)
  Onion 1⁄4 Cup (4 tbs), chopped
  Celery 1⁄4 Cup (4 tbs), finely chopped
  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
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Mozzarella cheese 6 Ounce, sliced
Directions

GETTING READY
1) Peel the eggplant.
2) Cut into 1/2-inch-thick slices.

MAKING
3) In a 1-quart casserole add eggplant and water. Mix well.
4) Cook covered on 100% power (high) for 5 to 7 minutes.
5) Drain and keep aside.
6) In the 1-quart casserole add onion, celery, garlic, and butter or margarine. Combine well.
7) Cook covered on high for 1 to 2 minutes.
8) Mix flour with it.
9) Add undrained tomatoes, tomato paste, oregano, pepper, and bay leaf.
10) Cook on high for 4 to 6 minutes stirring every 2 minutes.
11) Discard bay leaf.
12) In a 10x6x2-inch baking dish arrange half of the tomato mixture, the Parmesan cheese, and half of the mozzarella cheese.
13) Place eggplant over it, overlapping if required.
14) Spoon remaining tomato mixture on it.
15) Cover with vented plastic wrap.
16) Cook on high for 3 to 5 minutes turning the dish twice.
17) Cut remaining mozzarella cheese into triangles.
18) Put cheese triangles over it.
19) Keep aside covered for 1 to 2 minutes.

SERVING
20) Garnish with a sprig of fresh oregano.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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