6 med. sized potatoes
1 eggplant, med. size
2 tbsp. olive oil or salad oil
1/2 jar Prego sauce
1 pkg. of shredded Mozzarella cheese

Boil potatoes until tender. Cool and slice after removing peel. Heat broiler. Peel eggplant and slice into 1/4 inch slices. Place on cookie sheet; brush with oil and broil 5 minutes on each side, or until brown.

Turn oven to 350 degrees. Pour half the Prego sauce in bottom of Pyrex or other baking dish 9x9 inches. Arrange potato slices and eggplant slices along with Mozzarella cheese. Spoon rest of Prego over vegetables and cheese. Bake 30 minutes. Serves 6.

Potatoes can be eliminated and eggplant only can be used. Basil and oregano can be added to the sauce.