1 eggplant (1 - 1 1/2 lbs.) cut into 1" cubes
1/2 c. salad oil
1 clove garlic, crushed
1/4 c. tomato paste
1 (14 1/2 oz.) can stewed or Italian tomatoes
2 c. wax or green beans
1 tsp. seasoned salt
1 1/2 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1 (6 oz.) pkg. Mozzarella cheese slices

Preheat oven to 350 degrees. Saute eggplant in oil until browned, stirring occasionally. Add garlic, tomato paste, tomatoes, beans and seasoned salt. Cover and simmer (cook on low flame) for 15 minutes. Put half of vegetable mixture into a greased, shallow 1 1/2 quart baking dish. Sprinkle with bread crumbs and Parmesan cheese. Cover with remaining vegetable mixture and top with Mozzarella cheese slices. Bake for 30 minutes or until Mozzarella melts and browns. Serves 4.

Fresh, frozen and canned beans all work well. If using fresh beans, be sure to cook them first; if using canned beans (16 oz.) be sure to drain them before adding to skillet.