Eggplant
Lowfat mayonnaise
Bread crumbs
Spaghetti sauce
Grated skim milk Mozzarella or light Swiss
Grated Parmesan

Preheat oven to 400 degrees. Slice eggplant crosswise in 1-inch slices. Salt both sides of slice and stand on end in colander for 15-20 minutes. Rinse and pat dry on towels. Spread each side of slice very thinly with mayonnaise and dredge each side in bread crumbs (you only need enough mayonnaise to make the crumbs stick).

Bake 15-20 minutes, turning in middle of time, until crumbs are crisp and eggplant very tender. (Slices can now be frozen if you made extra.) Arrange slices in bottom of casserole or individual ramekins. Top each slice with about 2 tablespoons of grated Mozzarella and 2 tablespoons of spaghetti sauce. Sprinkle with a little Parmesan and microwave covered for 1-2 minutes at high until cheese melts and sauce is bubbling. Serve. Frozen slices can be used; increase cooking time.