Microwaved Italian Eggplant Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


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

Nutritional Facts

1 serving (1 cup) equals 234 calories, 11 g fat (4 g saturated fat), 21 mg cholesterol, 571 mg sodium, 23 g carbohydrate, 6 g fiber, 12 g protein.


  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Microwaved Italian Eggplant in Quick Cooking January/February 2004, p34

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