•  Measuring Spoons
•  Measuring Cup
•  Microwave safe square dish
•  Paper towel
•  Wooden Spoon or High Temp Rubber Spatula

•  1 eggplant [(11/4 lb. (625 g)] 1
•  1/3 cup dry bread crumbs 75 ml
•  1/4 cup grated Parmesan cheese 50 ml
•  2 tbsp butter, melted 25ml
•  2 cups spaghetti sauce 500 ml
•  1/2 tsp oregano 2 ml
•  1/2 tsp Italian seasoning 2 ml
•  8 oz. shredded mozzarella cheese, 250 g

1.  Peel alternating sections of the skin of the Eggplant along its' length
2.  Place eggplant on paper towel in oven.
3.  Cook at P7 7 - 8 minutes, or until eggplant is almost tender, roll over twice.
4.  Let cool.
5.  Meanwhile, combine bread crumbs, Parmesan cheese and butter.
6.  Combine spaghetti sauce, oregano and Italian seasoning.
7.  Slice Eggplant into 1/2" (1 cm) slices.
8.  In a square dish, alternately layer spaghetti sauce, eggplant, crumb mixture and mozzarella cheese.
9.  Cook at P4 15 - 17 minutes, or until hot and bubbly.
10.  Let stand 5 minutes before serving.

This is a great low-fat alternative to a (usually) high calorie dish. Use other summer squashes with this as well, such as zucchini or yellow squash slices as well.