1 lg. eggplant
2 eggs, slightly beaten
24 Ritz crackers, finely rolled
1/2 c. salad oil
2 (8 oz.) cans tomato sauce
1/4 tsp. garlic powder
1 clove garlic, chopped
1 tbsp. parsley flakes
1/4 tsp. basil
1 tsp. oregano
1 (6 oz.) pkg. Mozzarella cheese

Pare eggplant and cut crosswise into 1/4 inch slices; dip in eggs, then in crumbs. Saute in oil until golden brown. Combine tomato sauce, remaining crackers and seasonings. Simmer gently for 10 minutes. Alternate slices of eggplant, sauce, and slices of cheese in a 1 quart buttered baking dish.

Bake at 350 degrees for 30 minutes. Yield: 4 to 6 servings.