Eggplant Parmesan Recipe
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.
Ingredients
1 egg
2 tablespoons milk
1 cup Italian-seasoned fine dry bread crumbs
1 medium eggplant, peeled and cut into 1/4-inch slices
1 jar (15 1/2 ounces) Spaghetti Sauce
2 cups shredded mozzarella cheese (8 ounces)
2 tablespoons grated Parmesan cheese
Directions
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.
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.
