1/2 c. chopped onion
1 tbsp. butter
1 can (15 oz.) tomato sauce
2 tsp. brown sugar
1/2 tsp. oregano leaves
Dash pepper
1 egg, slightly beaten
1 tbsp. milk
6-8 slices med. eggplant, unpeeled, 3/4 inch thick
1/2 c. fine dry bread crumbs
1 c. grated Mozzarella cheese, divided
1/4 c. grated Parmesan cheese

Place onion and butter in 1 - 1 1/2 quart microwave casserole; cover. Microwave at High 2-3 minutes, or until tender. Stir in tomato sauce, brown sugar, oregano and pepper. Re-cover and microwave at High 3 minutes. Stir. Reduce power to 50% and microwave 5-7 minutes, or until hot and flavors are blended, stirring after half the cooking time. Set sauce aside.

Combine egg and milk. Dip eggplant slices in egg mixture, then coat with bread crumbs. Place in microwave 12x8 inch dish in single layer, overlapping edges, if necessary. Cover dish with wax paper. Microwave at High 11-15 minutes, or until eggplant skin is fork tender, rearranging slices and rotating dish 1/2 turn after half the cooking time. Sprinkle 3/4 of Mozzarella cheese over top. Spoon sauce over. Top with remaining cheeses. Microwave at High 1 1/2 to 2 minutes, or until cheeses melt.