1 lg. eggplant
1 c. bread crumbs
1 tbsp. chopped parsley
2 cloves garlic, chopped
2 tbsp. tomato paste
1/2 c. Mazola oil
1/2 lb. Mozzarella cheese
1 (No. 2) can tomatoes
1/2 c. grated Parmesan cheese
Salt and pepper to taste

Blend tomato paste with tomatoes. Add 2 tablespoons oil, pinch of salt and simmer in saucepan for 30 minutes. Slice eggplant into 1/2 inch slices. Place in bowl, cover with hot water and let stand 5 minutes. Drain, dry with absorbent paper. Fry in hot oil about 3 minutes on each side.

Mix bread crumbs, cheese, parsley, garlic and pinch of salt and pepper. Place one layer of eggplant in baking dish. Sprinkle with bread crumb mixture, pour some tomato sauce over this.

Alternate layers until all ingredients are used. Dot with Mozzarella cheese sliced thin. Bake for 15 minutes in moderate oven. Serves 4 to 6.