1 medium eggplant, cut in 1/4 inch slices
10 to 12 tomato sauce
2 tsp chopped parsley
2 tsp chopped chives or 1 tsp grated onion
4 tbsp grated parmesan cheese
1 tsp crushed oregano
3 oz part skim mozzarella cheese, cut into 8 to 10 thin slice

Place slice of eggplant into boiling slightly salted water in large saucepan; turn down heat and simmer for 3 minutes. Drain off water and pat slices with paper towels to dry. Brown on both sides in large skillet coated liberally with no stick vegetable spray. Mix together tomato sauce, parsley, chopped chives or onions, parmesan cheese, garlic salt, pepper, and oregano. Cover the bottom of shallow pan 4 x 8 or 5 x 9 baking pan with little sauce, cover with slices of eggplant and 1/3 mozzarella cheese with sauce, then eggplant. Add mozzarella cheese, alternating layers. Top with remaining sauce and a sprinkle of parmesan cheese.

Bake in a preheated oven at 375°F for 35 minutes until very hot serves 2 to 4. You can add ground beef, browned, alternating layers.