1 lg. eggplant
15-16 oz. tomato sauce
1/2 c. onion, diced
1 c. Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese
1 egg
1 tbsp. milk
1/2 c. seasoned bread crumbs
1 tbsp. butter
1/2 tsp. oregano
1/4 c. egg substitute

Wash and slice eggplant. Do not peel. Slice into 1/2 - 3/4 inch thick slices. Set aside. Put onion and butter into microwave dish and microwave on high for 3 minutes, stirring after 2 minutes. Add tomato sauce and oregano; stir. Cook on medium high for another 7 minutes. Meanwhile, dip eggplant into mixture of egg substitute and milk, then into the seasoned bread crumbs. Place into baking dish, overlapping as necessary. Cover with wax paper and microwave on high for 15 minutes or until tender when pierced with a fork. Sprinkle three fourths of the Mozzarella cheese over the top. Pour tomato sauce mixture over the cheese. Sprinkle the remaining cheeses over the top. Microwave on high for 2 minutes to melt the cheeses.