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| 1 | Egg |
| 2 Esslöffel | Milk |
| 1 Tasse | Italian-seasoned fine dry bread crumb |
| 1 mittel | Eggplant, peeled and cut into 1/4-inch slices (1 lb. |
| 1 | Jar (15-1/2 oz.) Prego Spaghetti Sauc |
| 2 Tasse | Shredded mozzarella cheese (8 oz. |
| 2 Esslöffel | Grated Parmesan cheese |
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instructions
In pie plate, beat together egg and milk. Place bread crumbs in another pie plate. Dip eggplant slices into egg mixture, then into crumbs to coat well.
Arrange 1/2 of the eggplant slices on a 10-inch microwave-safe plate lined with paper towels. Microwave, uncovered, on High 4 Minuten or until tender, rearranging slices once during cooking. Repeat with remaining eggplant.
Spread 1/4 cup of the spaghetti sauce in 8- by 8-inch microwave-safe baking dish. Layer 1/2 of the eggplant, 1/2 of the mozzarella and 1/2 of the remaining spaghetti sauce in dish; repeat layers. Sprinkle with Parmesan cheese. Cover with vented plastic wrap; microwave on High 4 Minuten or until hot. Rotate dish. Reduce power to 50%. Micro- wave, covered, 10 Minuten or until hot and bubbling, rotating dish once during cooking. Let stand, covered, 5 Minuten
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