Best 10 Microwave Eggplant Aubergine Parmesan Recipes

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**A Taste of Italy: A Culinary Journey with Microwave Eggplant Parmesan**

Embark on a delightful culinary adventure with our collection of Microwave Eggplant Parmesan recipes. Discover a symphony of flavors as eggplant, tomato sauce, and melted cheese come together in perfect harmony. These recipes offer a unique twist on the classic Italian dish, using the convenience of a microwave to create a quick and easy meal.

Indulge in our classic Microwave Eggplant Parmesan, a timeless recipe that captures the essence of this beloved dish. Layers of tender eggplant, savory tomato sauce, and gooey mozzarella cheese create a symphony of textures and flavors.

For a healthier take, try our Air Fryer Eggplant Parmesan. This recipe utilizes the air fryer's magic to achieve a crispy, golden-brown crust without compromising on taste. Enjoy all the flavors of eggplant parmesan without the added oil.

If you're short on time, our Quick and Easy Microwave Eggplant Parmesan is the perfect solution. With minimal prep and cooking time, this recipe delivers a delicious and satisfying meal in minutes.

For those with a sweet tooth, our Eggplant Parmesan with Balsamic Glaze adds a touch of sophistication to the classic dish. The balsamic glaze brings a delightful balance of sweet and tangy notes, elevating the flavors of the eggplant and cheese.

And for a vegetarian spin, explore our Eggplant Parmesan Stuffed Bell Peppers. These colorful and flavorful bell peppers are filled with a hearty mixture of eggplant, tomato sauce, and cheese, making them a delightful main course or side dish.

These Microwave Eggplant Parmesan recipes are not only delicious but also incredibly versatile. You can customize them to suit your preferences, using different types of cheese, vegetables, and herbs. So, gather your ingredients, preheat your microwave, and let's embark on a culinary journey to savor the delightful flavors of Eggplant Parmesan.

Here are our top 10 tried and tested recipes!

QUICK EGGPLANT PARMESAN



Quick Eggplant Parmesan image

This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste.

Provided by Candice

Categories     Main Dish Recipes     Vegetable Main Dish Recipes     Eggplant Parmesan Recipes

Time 15m

Yield 2

Number Of Ingredients 8

1 egg
1 tablespoon water
1 small eggplant, cut into 3/4 inch thick slices
1 cup dried bread crumbs, seasoned
1 ½ cups shredded mozzarella cheese
¼ cup spaghetti sauce
¼ teaspoon crushed red pepper flakes
3 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
  • Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
  • While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
  • Top eggplant with sauce and Parmesan cheese and serve.

Nutrition Facts : Calories 644 calories, Carbohydrate 63.6 g, Cholesterol 167.2 mg, Fat 28.1 g, Fiber 13.1 g, Protein 36.5 g, SaturatedFat 14.3 g, Sodium 1865.7 mg, Sugar 13.8 g

QUICK & EASY EGGPLANT PARMESAN IN THE MICROWAVE



Quick & Easy Eggplant Parmesan in the Microwave image

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.

Provided by Chefcheryl

Categories     Low Cholesterol

Time 24m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

MICROWAVE EGGPLANT (AUBERGINE) PARMESAN



Microwave Eggplant (Aubergine) Parmesan image

This becomes a healthier dish by microwaving instead of frying the eggplant (eggplant is like a sponge and quickly soaks up the cooking oil). This recipe has good flavor but if you think you would miss not having meat, you could add some cooked ground beef (about 1/2lb) as one of the layers.

Provided by MMers

Categories     Cheese

Time 43m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 eggplant (about 1 lb)
1 egg
2 tablespoons milk
1 cup dry breadcrumbs
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon garlic powder
1 3/4 cups spaghetti sauce
2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese

Steps:

  • Peel eggplant.
  • Cut into 1/4 inch thick slices.
  • In shallow bowl, mix egg with milk.
  • Place bread crumbs in another shallow bowl and mix in the basil, oregano and garlic.
  • Dip eggplant slices first into the egg mixture and then into the bread crumb mixture.
  • Arrange half of the eggplant on a 10 inch microwaveable plate lined with paper towels.
  • Microwave, uncovered, on HI for about 4 minutes.
  • Repeat with remaining eggplant.
  • Spread 1/4 cup spagetti sauce in an 8 inch square microwaveable baking dish.
  • Layer half of the eggplant, half of the mozzarella and half of the remaining sauce in dish.
  • Repeat layers.
  • Sprinkle with Parmesan cheese.
  • Microwave, covered, on HI for about 4 minutes then at 50% for 10 minutes.
  • Let stand, covered, for 5 minutes before serving.

JAMIE OLIVER'S EGGPLANT PARMESAN



Jamie Oliver's Eggplant Parmesan image

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 12

3 medium-large eggplants, cut crosswise into 1/2-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup (packed) fresh basil leaves
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

  • Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
  • Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
  • Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
  • Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams

BALSAMIC EGGPLANT (AUBERGINE) PARMESAN



Balsamic Eggplant (Aubergine) Parmesan image

This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper
sugar
1/2 teaspoon oregano
2 medium eggplants, cut in 1/2 inch slices, peel if desired
1 cup onion, chopped
1 tablespoon garlic, minced (I like a lot, you may use less)
4 tablespoons dry white wine, divided (or use other liquid, such as water)
1 (14 ounce) can stewed tomatoes, no added oil
1 cup fresh tomato, seeded and chopped
1/4 cup fresh basil or 2 tablespoons dried basil
1 cup lowfat mozzarella cheese, shredded
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
  • Coat large cookie sheet with vegetable cooking spray.
  • Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
  • Bake 15 minutes per side or until fork-tender.
  • Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
  • Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
  • Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
  • Makes approximately 2 1/2 cup sauce.
  • Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
  • Spoon one third of the sauce into shallow 2-quart baking dish.
  • Arrange half the eggplant over sauce.
  • Spoon half the remaining sauce over eggplant.
  • Sprinkle on half of the mozzarella.
  • Layer again with remaining eggplant, sauce and mozzarella.
  • Top with parmesan.
  • Cover with foil and bake 30 minutes.
  • Bake uncovered 15 to 20 minutes more, until bubbly.
  • Let stand 15 minutes before serving for easier cutting.
  • Enjoy!

MICROWAVED ITALIAN EGGPLANT



Microwaved Italian Eggplant image

If you're trying to cut back on meat, you'll appreciate this main dish from Joan Donahue of Bensalem, Pennsylvania. The microwave makes it fast to fix these crumb-topped eggplant slices.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 small eggplant, peeled
1/4 cup dried bread crumbs
1/2 teaspoon dried oregano
1 tablespoon mayonnaise
1 cup spaghetti sauce
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Cut eggplant into 3/4-in. slices. In a shallow bowl, combine the bread crumbs and oregano. Brush one side of each eggplant slice with mayonnaise. Dip mayonnaise side into crumb mixture; place crumb side up in a shallow 2-qt. microwave-safe dish. , Cover and microwave on high for 6-8 minutes or until tender. Drizzle with spaghetti sauce and sprinkle with cheeses. Cook, uncovered, 1 minute longer or until sauce is heated through.

Nutrition Facts : Calories 234 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 571mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Provided by Elly in Canada

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

Steps:

  • Slice eggplant into rounds at least 1/4 inch thick.
  • Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
  • In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
  • Repeat until all ingredients are used.
  • Bake in a 375 degree oven until the casserole is bubbling.
  • Remove from oven and let rest for 5-10 minutes before serving.

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

Steps:

  • preheat oven to 350 degrees.
  • mix egg and milk together in bowl, blend.
  • heat olive oil in med frying pan.
  • dip eggplant slices into egg/milk mixture.
  • dip eggplant into breadcrumbs.
  • place 4 slices at a time, into olive oil in frying pan.
  • fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
  • remove eggplant from skillet, and place on paper towels to drain excess oil.
  • repeat dipping and frying proces with other 4 eggplant slices.
  • place 1/2 cup spaghetti sauce into 9x13 casserole dish.
  • place eggplant into bottom of cassserole.
  • pour spaghetti sauce over top of eggplant.
  • sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
  • bake in 350 degree oven for 30 minutes or until cheese is melted.
  • serve over pasta if desired.

Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1

EGGPLANT (AUBERGINE) PARMESAN (EASY!)



Eggplant (Aubergine) Parmesan (Easy!) image

I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.

Provided by GinnyP

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

2 1/2 cups pasta sauce
1 medium eggplant (about 1 1/2 to 2 lb.)
4 ounces mozzarella cheese, grated (or more)
1/2 cup grated parmesan cheese, about

Steps:

  • Preheat oven to 350 degrees F.
  • Spray or lightly oil a 9 x 13-inch pan.
  • Spread 1/2 c sauce in pan.
  • Peel eggplant and slice 1/2" thick.
  • Arrange 1/2 the slices in the baking pan.
  • Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
  • Cover with aluminum foil and bake 45 to 55 minutes.
  • Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

EASY EGGPLANT (AUBERGINE) PARMIGIANA



Easy Eggplant (Aubergine) Parmigiana image

Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.

Provided by Barefoot Beachcomber

Categories     One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium eggplants (about 1 pound)
salt
olive oil or vegetable oil, for pan frying
2 1/2 cups marinara sauce
8 ounces mozzarella cheese, thinly sliced
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

Steps:

  • Trim the eggplants and cut them into 1/4 inch thick slices.
  • Layer the slices in a colander, sprinkling each layer with salt.
  • Let drain for 30 minutes.
  • Rinse the eggplant and pat dry.
  • Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
  • Fry the slices, in a single layer, turning once, until browned on both sides.
  • Drain on paper towels.
  • Preheat the oven to 350.
  • Spread a thin layer of tomato sauce in a shallow baking dish.
  • Make a layer of eggplant slices, overlapping them slightly.
  • Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
  • Repeat the layering, ending with eggplant, sauce, and grated cheese.
  • Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
  • Let stand for 10 minutes before serving.

Tips:

  • Choose fresh, firm eggplants for the best results.
  • Use a sharp knife to cut the eggplant into even slices.
  • Blot the eggplant slices with paper towels to remove excess moisture before cooking.
  • Coat the eggplant slices in a mixture of flour, salt, and pepper.
  • Cook the eggplant slices in a single layer in a microwave-safe dish.
  • Microwave the eggplant slices for 2-3 minutes per side, or until they are tender.
  • Top the eggplant slices with your favorite marinara sauce and cheese.
  • Microwave the eggplant slices again for 1-2 minutes, or until the cheese is melted and bubbly.

Conclusion:

Microwave eggplant parmesan is a quick and easy way to enjoy this classic Italian dish. By following these tips, you can make a delicious and satisfying meal in just a few minutes. Serve microwave eggplant parmesan with a side of pasta or salad for a complete meal.

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