Microwave Eggplant Parmigiana Recipe
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Eggplant | 1 Medium, pounded | |
| Water | 1/4 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 4 Teaspoon | |
| 1 14 1/2-ounce can tomatoes, cut up | ||
| Tomato Paste | 1/8 Cup (16 tbs) | |
| Dried oregano | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Mozzarella cheese | 6 Ounce, sliced | |
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.
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.
Chef
