1 large eggplant, sliced into 1/4 inch thick rounds
2 eggs, beaten
1 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
3 tablespoons olive oil
1 jar marinara sauce
2 cups shredded mozzarella cheese
Directions
Season eggplant slices lightly on both sides with salt. Place double layer of paper towels or clean kitchen towel on large plate and lay single layer of eggplant slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top with second large plate and place another layer of paper towels and eggplant on top. Top with third large plate. Microwave on high power until eggplant is easily compressed, about 3 minutes .
