6 lean pork chops, loin
1 med. eggplant
1 tbsp. vegetable oil
10 oz. can tomato sauce with mushrooms
7 oz. env. cheese/garlic salad dressing
1/4 c. fine dry bread crumbs
1 tbsp. melted butter
1 tbsp. minced parsley

Trim fat from chops and cut eggplant into 6 slices. Cut heavy duty aluminum foil into six 14 inch squares. Brush same with oil. Combine tomato sauce and salad mix. Place one eggplant slice in center of each foil. Brush with sauce and place chops along side of the eggplant slices. Spoon remaining sauce over both. Bring up sides of foil and seal well. Place on baking sheet and bake for 40 minutes at 400 degrees. Meanwhile, toss crumbs, butter and parsley together. Open foil packs and sprinkle with crumbs, leaving pocket open. Bake opened 5-10 minutes or until crumbs are lightly toasted.