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Microwaved Eggplant Parmesan Recipe
|White bread slice||1 , crumbled|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Spaghetti sauce||2 Cup (32 tbs)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
Serving size: Complete recipe
Calories 1518 Calories from Fat 910
% Daily Value*
Total Fat 103 g158.7%
Saturated Fat 50.8 g253.9%
Trans Fat 0 g
Cholesterol 271.1 mg
Sodium 3894.1 mg162.3%
Total Carbohydrates 76 g25.2%
Dietary Fiber 28.2 g112.9%
Sugars 29.7 g
Protein 81 g161.4%
Vitamin A 111.9% Vitamin C 23.6%
Calcium 162.1% Iron 35.9%
*Based on a 2000 Calorie diet
Place eggplant on paper towel lined oven tray.
Cook at HIGH 5 to 6 minutes, or until eggplant is almost tender; roll over twice.
Let cool, then peel, if desired, and cut into 1/2-inch slices.
Meanwhile, combine bread, Parmesan cheese and butter.
In 8-inch square dish, alternately layer spaghetti sauce, eggplant, crumb mixture and mozzarella cheese.
Cover with wax paper.
Cook at HIGH 14 to 16 minutes, or until hot and bubbly.
Let stand, covered, 5 minutes before serving.