The most amazing microwaved eggplant parm

Prep Time: 19 minutes

Cooking Time: 5 minutes

Serves: 4


  • 1 (about 400-500 g) medium eggplant
  • 3 Tbsp. (45 mL) olive oil
  • 1½ cup (375 mL) tomato sauce, divided
  • 1 tsp. (5 mL) Tabasco® Chipotle sauce
  • 3 Tbsp. (11 g) parmigiano reggiano, divided
  • 2 Tbsp. (13 g) breadcrumbs, divided
  • 1 cup (110 g) grated mozzarella
  • Salt
  • Basil leaves for serving


  • Baste each eggplant slice (1/8 inch) with good quality olive oil and salt lightly.
  • Spread all eggplant slices in a gratin dish. It doesn’t matter if they overlap. Cook in
    microwave for four minutes on high.
  • Put aside the eggplant slices and use a paper towel to remove any excess liquid.
  • Layer about ½ cup (125 mL) tomato sauce at the bottom of your gratin dish, then cover
    with a layer of the pre-cooked eggplant. Sprinkle with about ½ tablespoon (7.5 mL)
    grated parmigiano cheese, then ½ tablespoon (7.5 mL) breadcrumbs, per layer.
  • Repeat two layers as directed above, then finish with breadcrumbs, all the grated
    mozzarella and 1 tablespoon (15 mL) of grated parmigiano.
  • Cook on high for 15 minutes, until bubbly and smelling delicious.
  • Let cool for about five minutes, garnish with fresh basil leaves and serve.