Microwave Eggplant (Aubergine) Parmesan

• 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

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.

eggplant, egg, milk, breadcrumbs, dried basil, oregano, garlic powder, spaghetti sauce, mozzarella cheese, freshly grated parmesan cheese

Taken from www.food.com/recipe/microwave-eggplant-aubergine-parmesan-25191 (may not work)