Microwave eggplant 4 minutes, covered, on plate with paper towel. Spread 1/4 c spaghetti sauce in 8″ baking dish. Arrange eggplant over sauce. Cover with 1/4 c spaghetti sauce, 1/3 c white sauce and 1/3 mozzarella cheese. Repeat layerings andtop with remaining cheese. Cover dish and microwave for 10 minutes. Let stand for 3 minutes before serving.
- 1 large eggplant, cut into 1/4″ slices
- 1 c spaghetti sauce
- 1 c white sauce with 1/8 tsp ground black pepper
- 1 pkg (8 oz) mozzarella cheese, shredded