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Michael Symon's Microwaved Eggplant Parmesan

Michael Symon
Servings: 4
1 to 30 min

Quick and Easy Eggplant Parm

  • Ingredients
  • step-by-step directions
Michael Symon's Microwaved Eggplant Parmesan
  • 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
  • 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.
  • 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.
  • 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.
  • 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. 
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