vegetable oil spray -- or margarine 2 tablespoons seasoned bread crumbs -- dry, finely ground

1/2 pound (2 small) zucchini -- cut into 1/4" slices

diagonally 2 tablespoons fat-free parmesan cheese -- grated

1 small onion -- cut in half,

then cut into 1/4" strips 1 medium green bell pepper -- chopped

1 clove garlic -- minced

1 teaspoon olive oil -- or more

1 cup tomato sauce -- Italian style

1/2 teaspoon dried oregano

1/8 teaspoon pepper

1 container frozen Breaded Eggplant Slices -- see recipe

2 ounces pitted black olives -- sliced, optional

Generously spray or 'butter' a 9-in. pie plate. Coat sides and bottom with bread crumbs, leaving any extra crumbs on bottom of plate. Set aside.

Place zucchini in 1-qt. casserole; cover. Microwave at High 2 to 4 minutes, or until tender-crisp, stirring 1 or 2 times. Drain. Layer zucchini in pie plate along sides and bottom. (Layers will overlap). Sprinkle with Parmesan cheese. Set aside.

In medium bowl combine onion, green pepper, garlic and olive oil; cover. Microwave at High 3 to 5 minutes, or until vegetables are tender. Drain.

Stir in tomato sauce, oregano and pepper. Spoon over zucchini. Top with frozen eggplant slices. Micro- wave at High 7 to 12 minutes, or until hot, rotating plate 1 or 2 times. Let stand 2 minutes.

Garnish with sliced black olives, if desired.

TOMATO SAUCE: use 1 can (8 oz.) tomato sauce plus 1/4 teaspoon sugar, 1/8 teaspoon dried basil leaves and 1/8 teaspoon onion powder

Adapted from Litton Vol 11: Microwave cooking from freezer (1982). Posted on Eat-lf by 'Kitchen PATh' on 21 Jun 97. McServing 187 cals (29% fat) 6.3 g fat