Peel eggplant; cut into 1/8" slices. In bowl combine tomato paste, water and tomatoes. Mix well. Add oregano and basil, Spread sauce on bottom of 2-Qt casserole. Layer half of eggplant, more sauce, and half the mozzarella cheese. Repeat layers. Finish by sprinkling Paremsan cheese on top. Cover casserole.
Place in microwave and cook on High 14 minutes, turning dish once after 7 minute if your microwave does not rotate. Make sure cheese has melted.
To Freeze: Label casserole and freeze up to 2 months.
To Thaw: Thaw and place in microwave on High for 7 minutes.