3 lbs. eggplant, peeled and sliced
1 stick butter, melted
1 c. cornmeal
1/2 c. Parmesan cheese
2 (8 oz.) jars pizza sauce
8 oz. Mozzarella cheese
1/2 c. chopped fresh parsley

Preheat oven to 400 degrees. Dip eggplant into butter then into mixture of cornmeal and Parmesan. Overlap in shallow casserole and cover with sauce. Sprinkle with cheese and parsley. Bake 1 hour.