1 1-pound eggplant, cut into 16 -inch slices with the skin

3 tablespoons part-skim ricotta cheese

4 plum tomatoes, cut into 16 lengthwise slices

2/3 cup salt-free tomato sauce mixed with teaspoon dried Italian herb blend

1 tablespoon grated Parmesan cheese

  Place the sliced eggplant in an 11 x 14 x 2-inch microwave baking dish and cover tightly with microwave plastic wrap.

  Microwave on high for about 2 minutes, or broil in the broiler until lightly browned on both sides.

  Remove the plastic wrap and spread 8 slices of the eggplant lightly with about 1 teaspoon ricotta cheese each, then top with 2 tomato slices each and the remaining slices of eggplant.

  Spoon the sauce over the eggplant and sprinkle with the Parmesan cheese.

  Bake on high in the microwave oven for 5 minutes, or uncovered in a preheated 375 oven for 15 to 20 minutes.