1 med. size eggplant (approximately 1 1/2 lbs.)
3/4 c. Parmesan cheese, grated
1 c. tomato sauce
1/2 c. cracker crumbs
1/4 c. Miracle Whip
1 (8 oz.) pkg. Mozzarella cheese, sliced

Wash and trim eggplant. Cut into 1/2 inch slices. Combine crumbs and half of Parmesan cheese on waxed paper. Spread Miracle Whip on both sides of eggplant slice and dip in crumbs to coat. Place on ungreased cookie sheet. Bake in hot (425 degree) oven until browned and tender. Remove from oven and reduce heat to 375 degrees.

Grease baking dish (11 3/4 x 1 3/4 inch). Arrange eggplant slices slightly overlapping. Spread each slice with tomato sauce. Cover with slices of Mozzarella. Sprinkle with half the remaining Parmesan. Spoon rest of tomato sauce on and then sprinkle with remaining Parmesan. Bake at 375 degrees for 15 minutes or until cheese is melted.