| 1 | The microwave eliminates having to fry the eggplant to make this dish. |
| 2 | Peel eggplant; cut into ?inch thick slices. |
| 3 | In shallow bowl, beat egg with milk. |
| 4 | Spread bread crumbs in shallow plate. |
| 5 | Dip eggplant slices into egg mixture then into crumbs to coat well. |
| 6 | Arrange half of the eggplant in 10-inch microwaveable plate lined with paper owels. |
| 7 | Microwave, uncovered, at high for about 4 minutes or until tender, rearranging slices once halfway through cooking time. |
| 8 | Repeat with remaining eggplant. |
| 9 | Spread ?cup of the spaghetti sauce in 8-inch square microwaveable baking dish. |
| 10 | Layer half of the eggplant, half of the mozzarella and half of the remaining spaghetti sauce in dish; repeat layers. |
| 11 | Sprinkle with parmesan cheese. |
| 12 | Microwave, covered, at high for about 4 minutes or just until hot. |
| 13 | Rotate dish; microwave at medium (50%) covered, for 10 minutes or until hot and bubbling, rotating dish once halfway through cooking time. |
| 14 | Let stand covered, for 5 minutes. |
| 15 | Per serving: about 300 calories, 17 g protein, 13 g fat, 30 g carbohydrate excellent source of calcium |
