1 eggplant
3 tbsp. Italian-seasoned bread crumbs
1 1/2 tbsp. grated Parmesan cheese
1/2 tsp. garlic salt
Pinch of cayenne
8 oz. can tomato sauce
3 thin slices (3 oz.) Mozzarella cheese

Before cooking, peel eggplant and cut it into 1/4 inch cubes. Mix the bread crumbs, Parmesan cheese, garlic salt, and cayenne together in a bowl. Arrange the eggplant in the bottom of a baking dish. Spread the bread crumb mixture over this and then pour on the tomato sauce. Top with slices of Mozzarella cheese. Bake the mixture at 325 degrees for 25 minutes.