1 whole large eggplant
1/4 c. Wesson oil
2 tsp. oregano
2 tsp. salt
1/2 lb. sliced Mozzarella cheese
1 whole (15 oz.) can Hunt's tomato puree
1/2 c. water
1/2 c. grated Parmesan cheese

Peel and cut eggplant into 1/4 inch slices. Brown in Wesson oil in large skillet. In 9 x 13 inch baking pan, layer half the eggplant, 1 teaspoon oregano, 1 teaspoon salt, half the cheese, half the puree, 1/2 cup water and 1/2 cup Parmesan cheese. Repeat with the remaining layers. Bake at 350 degrees for 30 minutes. Makes 4 servings.