The trick here is cooking the barley ahead of time so that all you have to do is assemble the dish and pop in the microwave.
- Spoon cooked barley evenly into the bottom of a microwave-safe, 9-inch deep-dish pie plate (or similar casserole dish). Spread half of the onion slices evenly over the barley. Layer the eggplant slices to cover the barley completely.
- Drizzle eggplant & rice mixture with the olive oil, then sprinkle the Garlic & Herb blend over the top. Spread the remaining onion slices over the top of the eggplant. Cover with a microwave-safe cover and cook on HIGH about 12 minutes (the eggplant should be soft and cooked throughout).
- Layer the sliced or shredded cheese over the top and cook on HIGH, covered or uncovered, for exactly 1 minute longer (just until cheese is nicely melted).