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1. Peel the eggplant and cut into ¼ inch thick slices. Salt and put on paper toweling to pull out any bitter juices. Break the head of cauliflower into florets.
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2. Place them with ¼ cup water in a covered casserole and cook in the microwave oven until almost tender. (This should require about 5 minutes.)
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3. Rinse the salt from the eggplant slices and pat dry with paper toweling. Melt the 2 tablespoons butter in a 2-quart rectangular baking dish (12-inch by 9-inch).
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4. Put in the eggplant in a single layer and turn over to coat both sides with butter. Cover and cook in the microwave oven until almost tender (about 5 minutes). Put the cauliflower on top of the eggplant and sprinkle on the salt and pepper.
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5. In another container, make the sauce. Melt the ¼ cup butter in a small covered container. Blend in the flour and then the milk and cream.
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6. Cook, covered, in the microwave oven until thick (about 3 minutes), stirring several times. Stir in the Parmesan cheese, salt, pepper, and cayenne pepper.
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7. Pour over the vegetables, coating as evenly as possible. Cover, return to the microwave oven, and cook 2 minutes more. Let stand 3 minutes before serving.
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TIP:
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Be careful not to overcook. Vegetables are best when they still retain enough crispness to have some texture to them.
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