Microwave Eggplant (aubergine) Parmesan

Total Time: 43 mins Preparation Time: 25 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 peel eggplant.
• 2 cut into 1/4 inch thick slices.
• 3 in shallow bowl, mix egg with milk.
• 4 place bread crumbs in another shallow bowl and mix in the basil, oregano and garlic.
• 5 dip eggplant slices first into the egg mixture and then into the bread crumb mixture.
• 6 arrange half of the eggplant on a 10 inch microwaveable plate lined with paper towels.
• 7 microwave, uncovered, on hi for about 4 minutes.
• 8 repeat with remaining eggplant.
• 9 spread 1/4 cup spagetti sauce in an 8 inch square microwaveable baking dish.
• 10 layer half of the eggplant, half of the mozzarella and half of the remaining sauce in dish.
• 11 repeat layers.
• 12 sprinkle with parmesan cheese.
• 13 microwave, covered, on hi for about 4 minutes then at 50% for 10 minutes.
• 14 let stand, covered, for 5 minutes before serving.