Servings: 6

1 medium Eggplant (peeled and sliced 1/4 inch thick) 1 medium Eggplant (peeled and sliced ¼ inch thick)
1/4 cup Olive Oil ¼ cup Olive Oil
2 Tbsp of Butter 2 Tbsp of Butter
2 Tbsp of Garlic 2 Tbsp of Garlic
15 oz Whole Milk Ricotta 15 oz Whole Milk Ricotta
1/2 cup Parmesan ½ cup Parmesan
1 egg 1 egg
2 Tsp Basil 2 Tsp Basil
2 Tsp Oregano 2 Tsp Oregano
Salt to taste Salt to taste
Freshly Ground Black Pepper Freshly Ground Black Pepper
1 cup Tomato Sauce 1 cup Tomato Sauce
1 cup Mozzarella 1 cup Mozzarella

On microwave safe plate, arrange the slices of eggplant on a paper towel, lay a paper towel on top, lay another single layer of eggplant and repeat with additional layers..  I ended up with 3 layers of eggplant and paper towels. Cover top with another paper towel. Microwave for 3 minutes.
I then took another plate and sandwiched the eggplant and  paper towels between the two plates and flipped them over.  Microwaved for another 3 minutes.
Into a 8x8 microwave pan, poured in ¼ cup Olive Oil, 2 Tbsp Butter and the 2 Tbsp of garlic. Put in the microwave for 8 minutes at 30% power and 2 minutes at full power.  Oh my, it makes a lovely aromatic garlic infused olive oil mixture.
Dip the eggplant slices into the olive oil mixture and set on a plate.  Scrape any leftover garlic and olive oil into a small bowl and set aside.  Then arrange eggplant slices in 3 or more layers into the 8x8 pan and cover with saran wrap.  Microwave for 8 minutes.
Meanwhile prepare the ricotta.  Pour ricotta, parmesan, egg, basil, oregano, and the leftover olive oil/garlic. Combine well. If you heat the ricotta mix in the microwave for 2 minutes, it will more spreadable.
In an 8x8 pan, spoon a light layer of tomato sauce. Place a layer of eggplant followed by some ricotta mixture, then mozzarella and repeat. For my size eggplant, I ended up with 2 layers.
Top with a sprinkling of parmesan.
Microwave at 50% power for 10 minutes.

Adapted from Michael Symon's Microwaved Eggplant Parmesan  Adapted from Michael Symon's Microwaved Eggplant Parmesan
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