1 med. eggplant, sliced thin
2 cans (8 oz.) tomato sauce (or your own)
1 tsp. oregano
1 tsp. basil
1/4 c. Parmesan cheese
1 pkg. (6 oz.) mozzarella cheese, sliced

Slice and peel eggplant 1/8 inch thick. Place alternate layers of eggplant sauces, spices and Parmesan cheese in dish. Cover with lid or plastic wrap. Microwave 14-16 minutes or until tender. Then add mozzarella cheese on top. Cook 1-1 1/2 minutes or cheese melts.