|Italian seasoned fine dry bread crumbs||1 Cup (16 tbs)|
|Eggplant||1 Medium, peeled and cut into 1/4-inch slices|
|Spaghetti sauce||15 1⁄2 Ounce (1 Jar)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||2 Tablespoon|
In pie plate, beat together egg and milk.
Place bread crumbs in anotherpie plate.
Dip eggplant slices in egg mixture, then in crumbs to coat well.
Arrange 1/2 of the eggplant slices on a 10-inch microwave-safe plate lined with paper towels.
Microwave, uncovered, on HIGH 4 minutes or until tender, rearranging slices once during cooking.
Repeat with remaining eggplant.
Spread 1/4 cup of the spaghetti sauce in 8- by 8-inch microwave-safe baking dish.
Layer 1/2 of the eggplant, 1/2 of the mozzarella and 1/2 of the remaining spaghetti sauce in dish; repeat layers.
Sprinkle with Parmesan cheese.
Cover with vented plastic wrap; microwave on HIGH 4 minutes or until hot.
Reduce power to 50%.
Microwave, covered, 10 minutes or until hot and bubbling, rotating dish once during cooking.
Let stand, covered, 5 minutes.