1 med. (1 1/4 to 1 1/2 lbs.) eggplant
Salt to crisp
Olive or salad oil to coat
1/2 c. grated Parmesan or Romano cheese
1/2 tsp. each basil, thyme, oregano, minced garlic
1/2 c. red dry wine
25 oz. prepared spaghetti sauce
1/4 c. chopped parsley

Wash eggplant, cut unpeeled into 1/2 inch thick slices, spread on paper towels, sprinkle generously with salt. Let stand 20 minutes. Dry surface moisture. Brush, or drip slices with oil drain well if dipped. Arrange slices in a single overlapping just a little in a greased, shallow baking dish.

Mix 1 tablespoon oil and herbs. Combine in bowl, sprinkle evenly over slices, sprinkle with cheese. Bake 20 to 25 minutes in 425 degree oven. Pour spaghetti sauce into 1 1/2 quart saucepan, add wine, heat to just simmering. Simmer until eggplant is done. Remove eggplant from oven. Ladle sauce over center 1/3 of slices; sprinkle with parsley.