2 large plump eggplants
1 (16 oz.) bag shredded mozzarella cheese
1 large onion or 2 medium (it's a must)
1 (26 oz.) jar spaghetti sauce
grated Parmesan cheese

Dried Spices:

garlic powder
basil
oregano

Have ready a 4-inch deep 10x10-inch glass baking dish with lid or equivalent. Peel and slice eggplants into 1/4-inch disks discard top and bottom ends. Slice onion thinly.

Put a splash of sauce on bottom of baking dish with a little water to thin it out slightly. This prevents scorching. Stir to mix. Put the largest eggplant disks on the bottom of each corner. Top each with a tablespoon of sauce then with a slice of onion, some mozzarella cheese and sprinkle each lightly with garlic, basil, oregano and Parmesan cheese.

Add another eggplant disk to each corner and repeat the onion and spices. Add another tablespoon of sauce and repeat, working your way up using progressively smaller disks until all eggplant and onion is used up. Top off with remaining sauce and mozzarella cheese.

Bake at 350°F for at least an hour or until onion slices are tender.

Submitted by: Joth Hopkins