Easy Eggplant Parmesan
2 eggplant (about 1 lb. each)
2 Tbsp. Mayonnaise
1/4 cup bread crumbs
1/2 tsp. oregano
1/2 (14-16 oz.) jar spaghetti sauce, more may be used ,if desired
1 8 oz pkg. shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
Cut eggplant into 3/4 inch thick pieces. Mix bread crumbs and oregano together in a
small bowl. Lightly brush one side of eggplant with mayonnaise and coat that side with the bread crumb mixture. Arrange eggplant in a mircowave safe baking pan, crumb side up. Overlap slices of eggplant. Cover with waxed paper and mirowave 12-15 minutes or until eggplant is tender.
Sprinkle 3/4ths mozzarella onto eggplant and spoon sauce over top, making sure all the eggplant is covered. Top with rest of mozzarella and then with parmesan cheese.
Cover lightly with plastic wrap and heat for 3-5 minutes on high or until sauce heats and cheese melts.