The Microwave-Cooked Eggplant Parmigiana is a great solution for those who want to eat Eggplant Parmigiana without frying and without turning on the oven, also ideal for those on vacation without a conventional oven.
A lighter recipe because without frying and much faster than the traditional one, yet it still retains its flavor since the microwave keeps all the flavors more concentrated. No one will notice that the eggplants are not fried.
Many of you might say it’s a sacrilege because Parmigiana is traditionally made only with fried eggplants and cooked in the oven. But think of someone who can’t eat fried food for health reasons? Or someone without a traditional oven? Should they miss out on such a tasty dish just because they don’t have one? I think not, so I prepared them in the microwave, and I guarantee that no one noticed they weren’t fried.
Below, I leave you other delicious recipes to try using the microwave, and then right after the photo, we’ll discover how to prepare Microwave-Cooked Eggplant Parmigiana!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Microwave-Cooked Eggplant Parmigiana
- 2 oval black eggplants
- 1 1/4 cups tomato purée
- 9 oz mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 pinches salt
- 2 tbsps extra virgin olive oil
- to taste oregano
- to taste basil
- 1 clove garlic (optional)
Tools
- 1 Microwave oven
- 1 Bowl
- 1 Baking dish rectangular Pyrex
Preparation of Microwave-Cooked Eggplant Parmigiana
To prepare the Microwave-Cooked Eggplant Parmigiana, first trim the eggplants and cut them into not too thin slices.
Sprinkle them with coarse salt (if you suspect they might be bitter) and place them in a colander to lose the bitterness for a couple of hours.
Meanwhile, peel the clove of garlic, place it in a microwave-safe bowl with 2 tablespoons of extra virgin olive oil.
Cook in the microwave function for 2 minutes at 700w power.
Add the tomato purée, salt it, and cook the sauce for 6 minutes at 600w power. Season with basil leaves and fresh or dried oregano as desired.
Once the eggplants have lost their bitter water, squeeze them, dry them with a cloth, and place them on the microwave glass turntable. Drizzle with a little oil.
Cover the plate with plastic wrap and cook for 3 minutes at 600w, making several batches to avoid overlapping the eggplants.
Now you have everything ready, so take a rectangular glass baking dish, smear the bottom with a little oil and a few spoonfuls of sauce.
Make a first layer of eggplants, cover them with grated cheese, mozzarella slices, and more eggplants.
Continue layering until you run out of ingredients. Cover the baking dish with plastic wrap, making it adhere well to the edges.
Make small holes with a toothpick and cook the Eggplant Parmigiana in the microwave for 3 minutes at 600w.
Remove the plastic wrap carefully to avoid burning yourself and continue cooking for another 3 minutes.
If you want a golden crust on top, activate the grill function for the last 3 minutes, which you can extend depending on how golden and crispy you want them on top.
Once cooking is complete, leave the Microwave-Cooked Eggplant Parmigiana in the turned-off microwave for another 3 or 4 minutes before serving.
How to Store Microwave-Cooked Eggplant Parmigiana
You can store it in the refrigerator once cold and covered with plastic wrap for 2 days.
If you prefer, you can freeze it and then thaw it in the refrigerator before heating it at 500w for a few minutes.
Other Recipes
If you want to see other types of recipes, you can go back to HOME
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