Ingredients

1 lg. eggplant (1 1/2-1 3/4 lb.)
1 slice white bread, crumbled
1/4 C. grated Parmesan cheese
2 Tbsp. butter or margarine, melted
2 C. spaghetti sauce
1 1/2-2 C. (6-8 oz.) shredded mozzarella cheese

Cooking Instructions

Pierce skin of eggplant several times. Place on paper towel in microwave at high 6-7 minutes. Roll over 2 times. Let cool. Peel (if desired) and cut into 1/2 inch slices. Combine bread, Parmesan cheese and butter. In 8 inch square dish, alternate layers of spaghetti sauce, eggplant, crumb mixture and mozzarella cheese. Cover with waxed paper. Cook at high 15-17 minutes until hot and bubbly. Let stand covered 5 minutes before serving.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)