Microwave Eggplant Parmesan Recipe

Yield: 6 Servings

1 md Eggplant [1 lb]
1 Egg 2 tb Milk
1 c Dry bread crumbs, -Italian-seasoned
1 3/4 c Spaghetti sauce
2 c Mozzarella, part-skim, -shredded
2 tb Parmesan, freshly grated


The microwave eliminates having to fry the eggplant to make this dish.
Peel eggplant; cut into 1/4-inch thick slices. In shallow bowl, beat
egg with milk. Spread bread crumbs in shallow plate. dip eggplant
slices into egg mixture then into crumbs to coat well. Arrange half of
the eggplant in 10-inch microwaveable plate lined with paper owels.
Microwave, uncovered, at High for about 4 minutes or until tender,
rearranging slices once halfway through cooking time. Repeat with
remaining eggplant.

Spread 1/4 cup of the spaghetti sauce in 8-inch square microwaveable
baking dish. Layer half of the eggplant, half of the mozzarella and
half of the remaining spaghetti sauce in dish; repeat layers. Sprinkle
with Parmesan cheese. Microwave, covered, at High for about 4 minutes
or just until hot. Rotate dish; microwave at Medium (50%) covered, for
10 minutes or until hot and bubbling, rotating dish once halfway
through cooking time. Let stand covered, for 5 minutes.