2 sm. eggplants (about 1 lb. each)
1/4 c. dried bread crumbs
1/2 tsp. oregano
2 tbsp. mayonnaise
1 (14 to 16 oz.) jar spaghetti sauce
1 (8 oz.) pkg. shredded Mozzarella cheese (2 c.)
2 tbsp. grated Parmesan cheese

1. Cut eggplants crosswise into 3/4 inch thick slices.

2. On waxed paper, combine bread crumbs and oregano. Brush eggplant slices on one side with mayonnaise, then coat on same side with crumb mixture. In shallow 2 1/2 quart casserole, arrange eggplant slices, crumb-sides up, overlapping slices if necessary. Cook, covered with waxed paper, on High 12 to 15 minutes until eggplant is very tender; rearrange eggplant slices and rotate dish halfway through cooking.

3. In small bowl, cook spaghetti sauce on High 1 to 3 minutes until hot. Meanwhile, sprinkle 1 1/2 cups Mozzarella cheese over eggplant. Spoon sauce over cheese, then top with remaining Mozzarella cheese and Parmesan cheese. Cook on High 2 to 4 minutes until cheese melts. Makes 6 servings.

About 285 calories, 15 g fat, 35 mg cholesterol, 610 mg sodium per serving.