vegetable oil spray, or butter
2 tbsp. seasoned bread crumbs, dry, finely ground
1/2 lb. (2 small) zucchini, cut into 1/4" slices diagonally
2 tbsp. free parmesan cheese, grated
1 small onion, cut in half, then cut into 1/4" strips
1 medium green bell pepper, chopped
1 clove garlic, minced
1 tsp. olive oil, or more
1 cup tomato sauce, Italian style
1/2 tsp. dried oregano
1/8 tsp. pepper
1 container frozen breaded eggplant slices
2 ounces pitted black olives, sliced, optional

Generously spray or 'butter' a 9-inch pie plate. Coat sides and bottom with bread crumbs, leaving any extra crumbs on bottom of plate. Set aside.

Place zucchini in 1-quart casserole dish; cover. Microwave at high for 2 to 4 minutes, or until tender-crisp, stirring 1 or 2 times. Drain. Layer zucchini in pie plate along sides and bottom. (Layers will overlap). Sprinkle with Parmesan cheese. Set aside.

In medium bowl combine onion, green pepper, garlic and olive oil; cover.

Microwave at high for 3 to 5 minutes, or until vegetables are tender. Drain.

Stir in tomato sauce, oregano and pepper. Spoon over zucchini. Top with frozen eggplant slices. Micro- wave at High 7 to 12 minutes, or until hot, rotating plate 1 or 2 times. Let stand 2 minutes.

Garnish with sliced black olives, if desired.

TOMATO SAUCE: use 1 can (8 oz.) tomato sauce plus 1/4 teaspoon sugar, 1/8 teaspoon dried basil leaves and 1/8 teaspoon onion powder

Serving Size: 4