1 lg. eggplant (1 1/2-1 3/4 lb.)
1 slice white bread, crumbled
1/4 c. grated Parmesan cheese
2 tbsp. butter, melted
2 c. spaghetti sauce
1 1/2-2 c. (6-8 oz.) shredded mozzarella cheese

Pierce skin of eggplant several times. Place on paper towel in microwave at high 6-7 minutes. Roll over 2 times. Let cool. Peel (if desired) and cut into 1/2 inch slices. Combine bread, Parmesan cheese and butter.

In 8 inch square dish, alternate layers of spaghetti sauce, eggplant, crumb mixture and mozzarella cheese. Cover with waxed paper. Cook at high 15-17 minutes until hot and bubbly. Let stand covered 5 minutes before serving.