Microwave Eggplant Parmigiana Recipe


Preparation Time30 MinCooking Time25 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Eggplant1 1⁄4 Pound (1 Medium Sized)
 Water1⁄4 Cup (4 tbs)
 Onion1⁄4 Cup (4 tbs), chopped
 Celery1⁄4 Cup (4 tbs), finely chopped
 Garlic1 Clove (5 gm), minced
 Butter/Margarine2 Tablespoon
 All-purpose flour4 Teaspoon
 Canned tomatoes14 1⁄2 Ounce, cut up (1 Can)
 Tomato paste1⁄8 Cup (2 tbs)
 Dried oregano1⁄2 Teaspoon, crushed
 Pepper1⁄4 Teaspoon
 Bay leaf1
 Parmesan cheese1⁄2 Cup (8 tbs), grated
 Mozzarella cheese6 Ounce, sliced

Nutrition Facts

Serving size

Calories 331 Calories from Fat 172

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 11.6 g58.2%

Trans Fat 0 g

Cholesterol 58.2 mg

Sodium 622.8 mg25.9%

Total Carbohydrates 24 g8.1%

Dietary Fiber 7.9 g31.4%

Sugars 5.4 g

Protein 18 g36.5%

Vitamin A 29.6% Vitamin C 26.5%

Calcium 43.5% Iron 15.8%

*Based on a 2000 Calorie diet


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

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.

20) Garnish with a sprig of fresh oregano.