2. Dip each eggplant slice in egg, then dredge in bread crumbs mixture to coat. Arrange slices, overlapping in a 12 inch round baking dish. Cover with paper towel. Cook on high 10-14 minutes or until eggplant is tender.

3. Remove from microwave and spoon sauce over eggplant. Sprinkle with mozzarella and remaining Parmesan. Cook, uncovered, on high 5 minutes until cheese is melted. Serve hot. Jar spaghetti sauce is good to use.