1 lg. peeled, sliced eggplant
2 eggs
1 c. mayonnaise
1 med. chopped onion
1/4 c. chopped green pepper
1 c. Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. butter
1 slice whole wheat toast

In 2 cup glass casserole microwave (high), covered eggplant 4-6 minutes. Drain well. In medium mixing bowl blend eggs, mayonnaise, onion, green pepper, Parmesan cheese, salt, and pepper. Combine with eggplant. Butter toast, crumble and sprinkle on top. Microwave (high) 4-6 minutes, rotating dish 1/4 turn halfway through cooking until hot and bubbly. Rest, covered, 5 minutes before serving. Serves 4-6.

Substitute zucchini or summer squash for eggplant.