Microwaved Italian Eggplant Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 Add New Ingredient (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 mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

Cut eggplant into 3/4-in. slices. In a small bowl, combine the bread crumbs and oregano. Brush one side of each eggplant slice with mayonnaise. Dip mayonnaise side into crumb mixture, then place crumb side up in a shallow 2-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until tender. Drizzle with spaghetti sauce and sprinkle with cheeses. Cook, uncovered, for 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
Originally published as Microwaved Italian Eggplant in Quick Cooking January/February 2004, p34

Nutritional Facts

1 cup: 234 calories, 11g fat (4g saturated fat), 21mg cholesterol, 571mg sodium, 23g carbohydrate (11g sugars, 6g fiber), 12g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.

  • 2 Add New Ingredient (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 mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  1. Cut eggplant into 3/4-in. slices. In a small bowl, combine the bread crumbs and oregano. Brush one side of each eggplant slice with mayonnaise. Dip mayonnaise side into crumb mixture, then place crumb side up in a shallow 2-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until tender. Drizzle with spaghetti sauce and sprinkle with cheeses. Cook, uncovered, for 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
Originally published as Microwaved Italian Eggplant in Quick Cooking January/February 2004, p34

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