Quick & Easy Eggplant Parmesan in the Microwave
"This is my grandmother's recipe, I'm not sure where she got it. It only takes about 14 minutes in the microwave for a quick dinner. If you want meat you can add it to your sauce."
- Ready In:
- 24mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 medium eggplant
- 1 (6 ounce) can low-sodium tomato paste
- 1 cup water
- 1 (14 1/2 ounce) can chunky low-sodium tomatoes
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 cup mozzarella cheese, shredded
- 3 tablespoons parmesan cheese
directions
- Peel eggplant; cut into 1/8" slices. In bowl combine tomato paste, water and tomatoes. Mix well. Add oregano and basil, Spread sauce on bottom of 2-Qt casserole. Layer half of eggplant, more sauce, and half the mozzarella cheese. Repeat layers. Finish by sprinkling Paremsan cheese on top. Cover casserole.
- Place in microwave and cook on High 14 minutes, turning dish once after 7 minute if your microwave does not rotate. Make sure cheese has melted.
- Serves 4.
- To Freeze: Label casserole and freeze up to 2 months.
- To Thaw: Thaw and place in microwave on High for 7 minutes.
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Reviews
-
This is great for a quick and very tasty meal. I skip the step of mixing tomato paste and water and I use a jar of (blush) Ragu that I doctor by adding some chile peppers, garlic, basil, oregano, fennel and just a touch of cinnamon. Once I made this with swiss cheese because I was out of mozzarella and it was just as good. I top the baking dish with a sheet of parchment paper before wrapping in plastic to microwave. Thanks for sharing. -
I had never thought of making eggplant in the microwave before. Great way to make an eggplant meal without frying or using the oven! I added extra mozzarella cheese along with some garlic and red pepper flakes. It was great! -
This was great! I didn't have low-sodium canned tomatoes, so I just used extra water and it was so flavorful, you'd never know it. Cooked in the microwave perfectly, which has now got me on a kick of full-on cooking in the microwave. Usually I just use it to heat things up, but I've since made a meatloaf and lasagna in the microwave and both came out great. So thanks for the great eggplant recipe, and thanks also for rediscovering a great time-saving cooking method that doesn't heat up the whole house! -
Thank you for giving me a lower fat alternative to my usual (fried) eggplant parm. I had 5 small eggplants to use (which were great, not bitter and they had no seeds!) so I adjusted the sauce accordingly. I also added a touch of sugar & olive oil to the sauce (out of habit). Used a large 9x13 pan and I covered with saran wrap (making sure it didn't touch the eggplant, though). Came out great! Will be making the again!! -
I was looking for a quick and easy recipe to use an eggplant I had on hand. Since I'm on a low sodium diet, I was delighted to find this recipe, which is easy and quick, as well as being low in sodium, and tasty! I was out of tomato paste, so substituted 2 8 ounce cans of no salt added tomato sauce for the tomato paste and water. My casserole was a little soupy, so next time I will cut back on the tomato sauce -- or use the paste and water as specified. For the mozarella cheese I used a fresh, low sodium brand. I also used grated Asiago cheese instead of Parmesan because the brand I use has more flavor and less sodium than Parmesan has. — Dec 3, 2005
Tweaks
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I was looking for a quick and easy recipe to use an eggplant I had on hand. Since I'm on a low sodium diet, I was delighted to find this recipe, which is easy and quick, as well as being low in sodium, and tasty! I was out of tomato paste, so substituted 2 8 ounce cans of no salt added tomato sauce for the tomato paste and water. My casserole was a little soupy, so next time I will cut back on the tomato sauce -- or use the paste and water as specified. For the mozarella cheese I used a fresh, low sodium brand. I also used grated Asiago cheese instead of Parmesan because the brand I use has more flavor and less sodium than Parmesan has. Dec 3, 2005
RECIPE SUBMITTED BY
I'm a wife and mother of 3. I've had a passion for cooking since I was a little girl and love to experiment and try new recipes. I've recently started up a new business where I cook and deliver meals to families within my community and surrounding areas.It's very rewarding to be able to provide a service while getting paid for cooking. I'm new to recipezaar, the on hand recipes and my cookbook features are what intrigued me about this site. Being able to print off my shopping list from my cookbook is awesome.
