1 lg. eggplant (1 1/2 lbs.)
3 tsp. salt
2 tbsp. unsalted butter
2 tbsp. flour
1 c. milk
Dash pepper
1 c. spaghetti sauce
1 pkg. grated Mozzarella cheese

Trim ends of eggplant, cut into 1/4" thick lengthwise slices. Place 1/3 eggplant slices in single layer in microwave dish, about 13"x9". Sprinkle with 1 teaspoon salt. Microwave 4 minutes. Rinse slices with cold water, pat dry. Repeat with remaining eggplant and salt. Reserve.

To prepare white sauce, place butter in small microwave dish. Microwave 30 seconds. Whisk in flour. Microwave 1 minute. Whisk in milk. Microwave 3 minutes. Stir in pepper. Spread 1/4 cup spaghetti sauce over bottom of 8" microwave dish. Arrange 1/3 eggplant slices over the sauce. Cover with 1/4 cup spaghetti sauce, 1/3 cup white sauce and 1/2 cheese. Repeat layering, sprinkle Mozzarella cheese on top. Cover with plastic wrap. Microwave 10 minutes.