3 lb. eggplant, peeled & sliced in rounds
1 stick butter, melted
1 c. cornmeal
1/2 c. freshly grated Parmesan cheese
2 (8 oz.) cans pizza sauce
8 oz. shredded mozzarella cheese
1/2 c. chopped fresh parsley

Preheat oven to 400 degrees. Dip eggplant rounds into butter and then into mixture of cornmeal and Parmesan cheese. Overlap in shallow casserole and cover with pizza sauce. Sprinkle with cheese and parsley. Cover for 1/2 hour. Remove cover and bake additional 1/2 hour.