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

Cut eggplants crosswise into 3/4 inch thick slices. On wax paper combine bread crumbs and oregano. Brush eggplant slices on one side with crumb mixture.

In shallow 2 1/2 quart casserole, arrange eggplant slices, crumb side up, overlapping slices if necessary. Cook, covered with waxed paper on high 12-15 minutes until eggplant is very tender; rearrange eggplant slices and rotate dish halfway through cooking.

In small bowl, cook spaghetti sauce on high 1-3 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 2-4 minutes until cheese melts. Makes 6 servings.