Microwaved Italian Eggplant Recipes

Steps:

• 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. , 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.

Steps:

• Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
• Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
• Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
• Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
• Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Steps:

• Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes.
• Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
• Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.

Steps:

• Peel eggplant; cut into 1/8" slices. In bowl combine tomato paste, water and tomatoes. Mix well. Add oregano and basil, Spread sauce on bottom of 2-Qt casserole. Layer half of eggplant, more sauce, and half the mozzarella cheese. Repeat layers. Finish by sprinkling Paremsan cheese on top. Cover casserole.
• Place in microwave and cook on High 14 minutes, turning dish once after 7 minute if your microwave does not rotate. Make sure cheese has melted.
• Serves 4.
• To Freeze: Label casserole and freeze up to 2 months.
• To Thaw: Thaw and place in microwave on High for 7 minutes.

Steps:

• Peel eggplant.
• Cut into 1/4 inch thick slices.
• In shallow bowl, mix egg with milk.
• Place bread crumbs in another shallow bowl and mix in the basil, oregano and garlic.
• Dip eggplant slices first into the egg mixture and then into the bread crumb mixture.
• Arrange half of the eggplant on a 10 inch microwaveable plate lined with paper towels.
• Microwave, uncovered, on HI for about 4 minutes.
• Repeat with remaining eggplant.
• Spread 1/4 cup spagetti sauce in an 8 inch square microwaveable baking dish.
• Layer half of the eggplant, half of the mozzarella and half of the remaining sauce in dish.
• Repeat layers.
• Sprinkle with Parmesan cheese.
• Microwave, covered, on HI for about 4 minutes then at 50% for 10 minutes.
• Let stand, covered, for 5 minutes before serving.