This clever microwave version of Eggplant Parmesan delivers all the comforting layers of the traditional dish without the deep frying. Tender slices of eggplant are coated in a light breadcrumb mixture and cooked until soft, then layered with rich spaghetti sauce, creamy part-skim mozzarella, and sharp Parmesan cheese. The result is a warm, savory casserole with a satisfying texture and bold Italian flavors. It’s a perfect weeknight dinner or side dish that feels indulgent but stays light. Ideal for vegetarians or anyone looking to reduce fat while enjoying a hearty, home-style meal. Simple to assemble and easy to clean up.
Calcium-Rich: Microwave Eggplant Parmesan
Description
This clever microwave version of Eggplant Parmesan delivers all the comforting layers of the traditional dish without the deep frying. Tender slices of eggplant are coated in a light breadcrumb mixture and cooked until soft, then layered with rich spaghetti sauce, creamy part-skim mozzarella, and sharp Parmesan cheese. The result is a warm, savory casserole with a satisfying texture and bold Italian flavors. It&# 226;ÂÂs a perfect weeknight dinner or side dish that feels indulgent but stays light. Ideal for vegetarians or anyone looking to reduce fat while enjoying a hearty, home-style meal. Simple to assemble and easy to clean up.Ingredients
Directions
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Peel the eggplant and slice it into 1/4-inch thick rounds.
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In a shallow bowl, whisk together the egg and milk until well combined.
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Spread the dry bread crumbs in a separate shallow dish or plate.
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Dip each eggplant slice into the egg mixture, allowing excess to drip off, then coat thoroughly in the bread crumbs.
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Line a 10-inch microwave-safe plate with paper towels and arrange half of the coated eggplant slices in a single layer.
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Microwave uncovered on High for about 4 minutes, rearranging the slices halfway through, until the eggplant is tender. Repeat with the remaining slices.
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While the eggplant cooks, spread 1/4 cup of spaghetti sauce evenly in the bottom of an 8-inch square microwave-safe baking dish.
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Layer half of the cooked eggplant slices over the sauce, then top with half of the shredded mozzarella and half of the remaining spaghetti sauce.
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Repeat the layers with the remaining eggplant, mozzarella, and sauce.
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Sprinkle the freshly grated Parmesan cheese evenly over the top layer.
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Cover the dish and microwave on High for 4 minutes until the cheese begins to melt.
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Rotate the dish 180 degrees, then microwave covered on Medium (50%) power for 10 minutes, rotating halfway through, until hot and bubbling.
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Let the dish stand covered for 5 minutes to allow the cheese to set slightly before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 253.8kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 0.8g4%
- Cholesterol 46.8mg16%
- Sodium 393.1mg17%
- Total Carbohydrate 47.5g16%
- Dietary Fiber 5.0g20%
- Sugars 1.7g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
