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Michael Symon's Microwaved Eggplant Parmesan

Microwaved Eggplant Parmesan Michael Symon
Quick and Easy Eggplant Parm
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Microwaved Eggplant Parmesan Recipe: Believe it or not, but the microwave is no joke. This traditional Italian dish gets reinvented with the help of this powerful tool.
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ingredients
  • 1 large Italian Eggplant (peeled and sliced 1/2-inch thick)
  • 1/2 teaspoon Salt
  • 1/4 cup Olive Oil
  • 3/4 cup Panko Breadcrumbs
  • 1/2 cup Freshly Grated Parmesan
  • 1 1/2 cups Tomato Sauce
  • 1 cup Whole Milk Ricotta
  • 1 cup Fresh Mozzarella (thinly sliced)
  • 1/4 cup Basil Leaves (torn)
  • Salt to taste
  • Freshly Ground Black Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3/4 cup Panko Breadcrumbs
    1/2 cup Freshly Grated Parmesan
    Turn the oven to 350 degrees. Combine the breadcrumbs and parmesan and spread in to an even layer on a sheet tray. Bake for 8 to 10 minutes until golden brown and toasted. Make sure you check the breadcrumbs after about 5 minutes, moving the edges in and the center out for even toasting. Set aside.
  • 2
     
    1 large Italian Eggplant (peeled and sliced 1/2-inch thick)
    1/2 teaspoon Salt
    Freshly Ground Black Pepper
    Arrange the slices of eggplant in a single layer on a paper towel lined microwave safe plate. Season your eggplant with salt, about 1/2 teaspoon total and freshly ground black pepper. Cover with another paper towel. Microwave at 1100W for 3 minutes. Work in batches to cook eggplant.
  • 3
    1/4 cup Olive Oil
    Brush the cooked eggplant slices with olive oil and arrange on a single layer and seal the plate with plastic wrap. Microwave again at 1100W, about 4 minutes. Repeat with remaining eggplant.
  • 4
    1 1/2 cups Tomato Sauce
    1 cup Whole Milk Ricotta
    1 cup Fresh Mozzarella (thinly sliced)
    1/4 cup Basil Leaves (torn)
    Salt to taste
    In an 8x8 pan, spoon 1/3 of the tomato sauce down. Place 4 slices of eggplant down followed by some ricotta, then mozzarella and basil. Season the cheese very lightly with salt then repeat the process 2 more times, ending with sauce on top. Top with the toasted parmesan breadcrumbs and microwave at 1100W, until the cheese is melted and bubbly, about 5 to 6 minutes. 

    Helpful Tips:
    1. Salt the eggplant before cooking to draw out excess moisture.
    2. Microwave raw eggplant between paper towels and under plastic wrap for a super tender texture.
 
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