1 lg. eggplant, cut into 1/4 inch slices
1 c. spaghetti sauce
1 c. white sauce with 1/8 tsp. pepper
1 pkg. (8 oz.) shredded Mozzarella cheese

Microwave eggplant 4 minutes, covered, with a paper towel. Spread 1/4 cup spaghetti sauce over bottom of 8 inch baking dish. Arrange egg-plant slices over sauce.

Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/3 Mozzarella cheese. Repeat layerings and top with remaining cheese. Cover dish with plastic wrap and microwave for 10 minutes. Let stand for 3 minutes before serving.