Microwave Eggplant Aubergine Parmesan
Transform weeknight dinners with this quick and delicious Microwave Eggplant Aubergine Parmesan—a lighter, quicker twist on the classic Italian comfort dish! This recipe delivers all the rich, savory flavors of traditional eggplant parmesan in just 30 minutes, thanks to the ease of microwave cooking. Tender layers of eggplant are softened and then topped with tangy marinara sauce, gooey mozzarella, nutty Parmesan, and a crispy breadcrumb crust infused with dried Italian seasoning. Perfect for busy weeknights, this dish is as satisfying as it is simple to prepare, requiring minimal cleanup without sacrificing flavor. Garnish with fresh parsley for a vibrant finishing touch, and enjoy this crowd-pleasing meal served warm as a stand-alone dish or paired with a crisp side salad. Keywords: microwave eggplant parmesan, quick eggplant recipe, easy Italian dinner, microwave aubergine recipe, vegetarian comfort food.
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Recipe Information
Ingredients
- 1 medium eggplant (aubergine)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 1 teaspoon dried Italian seasoning
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Wash the eggplant thoroughly and slice it into 1/4-inch thick rounds.
Place the eggplant slices on a microwave-safe plate lined with paper towels. Sprinkle with the salt and let them sit for 10 minutes to draw out moisture. Pat them dry with another paper towel.
Brush both sides of the eggplant slices with olive oil and place them in a single layer on a microwave-safe dish.
Microwave the slices on high power for 5 minutes or until they begin to soften.
Spread 2-3 tablespoons of marinara sauce evenly over the bottom of a microwave-safe casserole dish.
Arrange a single layer of the softened eggplant slices over the sauce in the dish. Top with a layer of marinara sauce, a sprinkle of mozzarella cheese, and a light scattering of Parmesan cheese. Repeat the layers until all the eggplant is used, finishing with a final layer of marinara and cheeses.
In a small bowl, combine the breadcrumbs and dried Italian seasoning. Sprinkle the mixture over the top of the final cheese layer.
Cover the dish loosely with microwave-safe plastic wrap or a microwave-safe cover to prevent splatter. Microwave the casserole on high power for 8-10 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
Carefully remove the dish from the microwave using oven mitts, as it will be very hot. Let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4957 mg | 216% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 19.1 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1328 mg | 102% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
