2 sm. eggplants, cut in 1/2 inch slices
2 tbsp. cooking oil
1 packet Italian herb dressing mix
1 (15 oz.) can tomato sauce
6 cloves garlic
1/4 c. wine
10 oz. sliced Mozzarella cheese
Minced parsley

Marinate 4 garlic cloves minced overnight in tomato sauce herb mixture and wine. Coat medium size casserole with oil and layer the eggplant with remainder of minced garlic. Pour 3/4 of the tomato mixture over eggplant and layer cheese on top. Add remainder of sauce and sprinkle with minced parsley. Bake 45 minutes in 350 degree oven. Serves 4.