Microwave Eggplant Parmesan

• 1 large eggplant (1 1/2 to 1 3/4 lb.)
• 1 slice white bread, crumbled
• 1/4 c. grated Parmesan cheese
• 2 Tbsp. butter or margarine, melted
• 2 c. spaghetti sauce
• 1 1/2 to 2 c. (6 to 8 oz.) shredded Mozzarella cheese

1. Pierce skin on eggplant several times.
2. Place eggplant on paper towel on glass oven tray.
3. Cook at High 6 to 7 minutes, or until eggplant is almost tender; roll over twice.
4. Let cool.
5. Peel, if desired, and cut into 1/2 inch slices.
6. Meanwhile, combine bread, Parmesan cheese and butter.
7. In 8-inch square dish, alternately layer spaghetti sauce, eggplant, crumb mixture and Mozzarella cheese.
8. Cover with wax paper.
9. Cool at High 15 to 17 minutes or until hot and bubbly.
10. Let stand, covered, 5 minutes before serving.

eggplant, white bread, parmesan cheese, butter, spaghetti sauce, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303380 (may not work)