Microwave Eggplant Aubergine Parmesan Recipes

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY

Steps:

• Cut each eggplant into about ½-inch (1-cm) thick round slices.
• Arrange the slices in a single layer on a baking sheet lined with paper towels.
• Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
• Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
• Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
• In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
• Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
• Coat each eggplant slice in the flour mixture, shaking off any excess flour.
• Preheat the oven to 350°F (180°C).
• Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
• Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
• Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
• Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
• Let cool for 10 minutes, then serve garnished with fresh basil.
• Enjoy!

MICROWAVE EGGPLANT (AUBERGINE) PARMESAN

Steps:

• 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.

QUICK & EASY EGGPLANT PARMESAN IN THE MICROWAVE

Steps:

• Peel eggplant; cut into 1/8" slices. In bowl combine tomato paste, water and tomatoes. Mix well. Add oregano and basil, Spread sauce on bottom of 2-Qt casserole. Layer half of eggplant, more sauce, and half the mozzarella cheese. Repeat layers. Finish by sprinkling Paremsan cheese on top. Cover casserole.
• Place in microwave and cook on High 14 minutes, turning dish once after 7 minute if your microwave does not rotate. Make sure cheese has melted.
• Serves 4.
• To Freeze: Label casserole and freeze up to 2 months.
• To Thaw: Thaw and place in microwave on High for 7 minutes.

MICROWAVED ITALIAN EGGPLANT

Steps:

• Cut eggplant into 3/4-in. slices. In a shallow bowl, combine the bread crumbs and oregano. Brush one side of each eggplant slice with mayonnaise. Dip mayonnaise side into crumb mixture; place crumb side up in a shallow 2-qt. microwave-safe dish. , Cover and microwave on high for 6-8 minutes or until tender. Drizzle with spaghetti sauce and sprinkle with cheeses. Cook, uncovered, 1 minute longer or until sauce is heated through.