2 sm. eggplants
1/4 c. bread crumbs
1/2 tsp. oregano
2 tbsp. mayonnaise
1 (8 oz.) pkg. Mozzarella cheese
1 (16 oz.) jar spaghetti sauce
2 tbsp. Parmesan cheese

Cut eggplant crosswise in 3/4 inch slices. Combine crumbs and oregano. Brush slices on one side with mayonnaise, then coat on same side with crumb mixture.

In casserole, arrange eggplant slices crumb side up overlapping, if necessary. Cook covered on high 12 to 15 minutes (cover with wax paper), until tender. rearrange slices and turn casserole. Sprinkle 1 1/2 cups of both cheese over eggplant.

Spoon sauce over cheese, add remaining cheese. Cook 2-4 minutes until cheese melts.

285 calories, 15 grams fat, 35 milligrams cholesterol.