Pour 1/2 cup of the sauce into a 12 x 7 x 2 inch baking dish. Cut eggplant into halves lengthwise and crosswise into 1/4 inch slices. Layer 1/3 of eggplant and 1/3 cup sauce in baking dish. Sprinkle with Parmesan cheese. Cover tightly with Saran wrap and microwave on high (100%) 6 minutes; rotate baking dish 1/2 turn. Microwave until tender when pierced in center with fork, 4 to 7 minutes longer.
Sprinkle eggplant with Cheddar cheese; rotate baking dish 1/2 turn. Microwave uncovered on medium-high (70%) until hot and bubbly and cheese is melted, 2 to 4 minutes. Let stand 5 minutes.
