The microwave eliminates having to fry the eggplant to make this dish.
Peel eggplant; cut into 1/4-inch thick slices.
In shallow bowl, beat egg with milk. Spread bread crumbs in shallow plate. Dip eggplant slices into egg mixture then into crumbs to coat well.
Arrange half of the eggplant in 10-inch microwaveable plate lined with paper owels. Microwave, uncovered, at High for about 4 minutes or until tender, rearranging slices once halfway through cooking time. Repeat with remaining eggplant.
Spread 1/4 cup of the spaghetti sauce in 8-inch square microwaveable baking dish. Layer half of the eggplant, half of the mozzarella and half of the remaining spaghetti sauce in dish; repeat layers. Sprinkle with Parmesan cheese.
Microwave, covered, at High for about 4 minutes or just until hot. Rotate dish; microwave at Medium (50%) covered, for 10 minutes or until hot and bubbling, rotating dish once halfway through cooking time. Let stand covered, for 5 minutes.
Per serving: about 300 calories, 17 g Protein, 13 g fat, 30 g carbohydrate excellent source of calcium
by Beverley Renahan.
[-=Pam=-] PA_Meadows@msn. Com